Ligurian Seafood Stew

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1/4 cup plus 2 tablespoons extra-virgin olive oil

2 shallots, thinly sliced

2 garlic cloves, thinly sliced

2 tablespoons finely diced chorizo

Pinch of crushed red pepper

1 cup dry white wine

2 cups bottled clam broth

1/2 cup water

1 cup basil leaves

1 tablespoon pine nuts

1 tablespoon freshly grated Parmesan cheese


2 dozen littleneck clams

1 pound shelled and deveined large shrimp

1 pound sea bass fillets, cut into 2-inch pieces

1/2 cup frozen baby peas

Crusty bread, for serving

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