Quick Cioppino Recipe
- 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
- 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.
