Ingredients
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3 tablespoons olive oil
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2 large garlic cloves, minced
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2 teaspoons fresh rosemary, chopped
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1/4 teaspoon red pepper flakes, crushed
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1 (28 ounce) can crushed tomatoes in puree
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2 (8 ounce) bottles clam juice
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3/4 cup dry white wine
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12 ounces halibut fillets, cut in 1-inch pieces
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1/2 lb medium shrimp, peeled and deveined
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1/2 lb bay scallop
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1/8 cup fresh parsley, chopped
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2 cups onions, finely chopped
Instructions
- Heat oil in large, heavy pot over medium-high heat.
- Add next 4 ingredients; saute 6 minutes.
- Add tomatoes, clam juice, and wine; bring to boil.
- Reduce heat to medium; simmer 18 minutes, stirring occasionally.
- Add all seafood and 2 tablespoons parsley.
- Simmer until seafood is opaque in center, about 3 minutes.
- Season to taste with salt and pepper.
- Ladle into bowls and sprinkle with parsley.