Quick Cioppino

• 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

1. Heat oil in large 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.

olive oil, onions, garlic, fresh rosemary, red pepper, tomatoes, clam juice, white wine, shrimp, bay scallops, fresh parsley

Taken from www.epicurious.com/recipes/food/views/quick-cioppino-233134 (may not work)