Ingredients:
medium yellow onion - 1, chopped
celery - 2 stalks, sliced
flat-leaf Italian parsley - 2/3 cup, chopped
garlic cloves - 3, minced
extra virgin olive oil - 1/4 cup
diced tomatoes with their juices - 1 can
tomato paste - 1 tsp
clam juice - 8 ounces
chicken stock - 2/3 cup
wild white fish fillet - 1/2 pound, cut into bite-sized pieces (I used mahi mahi)
bay scallops or quartered sea scallops - 1/2 pound
shrimp - 1/2 pound, peeled and deveined
jalapeno pepper - 1, sliced*
Preparation:
-Heat oil in a heavy saucepan or deep skillet. Add onions, celery, and garlic and saute for 5 minutes.
-Add parsley, tomatoes, and tomato paste and cook for 2 minutes.
-Add clam juice and broth and bring to a simmer over low or medium-low heat.
-Increase heat to medium, add seafood, and simmer for 5 more minutes or until seafood is cooked through.
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