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1 tsp olive oil
2 chopped shallots
2 cloves of garlic
3 medium diced tomatoes
4 oz cup of white wine
1 cup clam juice
2 cups vegetable stock
3/4 lb halibut filet, skin removed cut into large pieces
1 lb shrimp, peeled deveined fresh shrimp
1 dozen littleneck clams
pinch of saffron
1/4 cup fresh chopped parsley
crusty bread for serving on the side (optional)
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