Recipe information
Yield
4 Servings
Ingredients
3
tablespoons olive oil
2
cups finely chopped onions
2
large garlic cloves, minced
2
teaspoons chopped fresh rosemary
1
/4 teaspoon dried crushed red pepper
1
2/3 cups canned crushed tomatoes in puree (from one 28-ounce can)
2
8-ounce bottles clam juice
3
/4 cup dry white wine
12
ounces halibut fillets, cut into 1-inch pieces
1
/2 pound uncooked peeled deveined medium shrimp
1
/2 pound bay scallops
1
/3 cup chopped fresh parsley, divided
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Preparation
Heat oil in large pot over medium-high heat. Add next 4 ingredients; sauté 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.