1/4 cup olive oil
4 scallions, thinly sliced
1 large yellow onion, cut in half and thinly sliced
1 red bell pepper, seeded and coarsely chopped
2 14 1/2 oz cans Italian stewed tomatoes (or 1 big can)
2 cups bottled clam juice or fish stock
1 teaspoon dried oregano
1 teaspoon dried basil
12 shrimp, peeled, deveined, and tails left on
12 sea scallops
12 littleneck clams, scrubbed
3/4 pound firm white fish (Swordfish, Mahi Mahi, Cod, etc.)
3 Tablespoons chopped fresh parsley
Salt & Pepper
Heat the oil in a large pot over medium high heat, and add the scallions, onion and pepper.
Cook, stirring occasionally, until the onion is golden, about 10 minutes. Add the tomatoes and break them up slightly with a spoon.
Ad the clam juice, oregano, and basil: then cover and bring to a boil.
Uncover and simmer for 10 minutes, or until slightly thickened.
Add the fish and seafood, cover and simmer until the fish and shellfish are cooked through and the clams have opened, 5 to 10 minutes. Taste for salt and pepper and ladle into shallow bowls. Sprinkle with parsley and serve immediately.