Seafood Cioppino

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 35 ounce canned tomatoes whole with basil, rinsed, drained, and coarsely chopped canned
• 0.5 teaspoon pepper red crushed
• 1 cup wine dry white
• 2 tablespoons flat parsley chopped
• 2 tablespoons basil fresh chopped
• 4  garlic clove sliced
• 1 tablespoon juice of lemon fresh
• 12  littleneck clams scrubbed
• 2 tablespoons olive oil extra virgin extra-virgin divided
• 2 cups onion vertically sliced
• 2 tablespoons oregano fresh chopped
• 6 ounces scallops 
• 5 ounces shrimp deveined peeled
• 1 cup vegetable stock organic
• 10 ounce yellowtail snapper fillets cut into 8 (1-inch) cubes

Equipment

• frying pan
• dutch oven

Directions

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; swirl to coat.
2. Add onion; saut 1 minute.
3. Add garlic; reduce heat to medium. Cover and cook 8 minutes, stirring occasionally.
4. Add wine and next 5 ingredients (through tomatoes); cover. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
5. Sprinkle snapper and scallops with black pepper.
6. Heat a large skillet over high heat.
7. Add remaining 1 tablespoon oil; swirl to coat.
8. Add snapper and scallops; cook 90 seconds on each side or until golden brown.
9. Add snapper, scallops, shrimp, and clams to broth mixture. Cover and cook 4 minutes or until clams open; discard any unopened shells. Stir in parsley and lemon juice.