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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I have been making this for so long, can't recall where it came from. I have a few more complicated recipes, but this is SO tasty , SO quickly, that it is the one I make most often. Ingredients:
3 tablespoons olive oil |
2 cups onions, finely chopped |
2 large garlic cloves, minced |
2 teaspoons fresh rosemary, chopped |
1/4 teaspoon red pepper flakes, crushed |
1 (28 ounce) can crushed tomatoes in puree |
2 (8 ounce) bottles clam juice |
3/4 cup dry white wine |
12 ounces halibut fillets, cut in 1-inch pieces |
1/2 lb medium shrimp, peeled and deveined |
1/2 lb bay scallop |
1/8 cup fresh parsley, chopped |
Directions:
1. Heat oil in large, heavy pot over medium-high heat.
2. Add next 4 ingredients; saute 6 minutes.
3. Add tomatoes, clam juice, and wine; bring to boil.
4. Reduce heat to medium; simmer 18 minutes, stirring occasionally.
5. Add all seafood and 2 tablespoons parsley.
6. Simmer until seafood is opaque in center, about 3 minutes.
7. Season to taste with salt and pepper.
8. Ladle into bowls and sprinkle with parsley.
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