Seafood Cioppino

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 2 cups thinly sliced onion
• 4 garlic cloves, sliced
• 1 cup dry white wine
• 1 cup low-sodium vegetable broth
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1/2 teaspoon crushed red pepper
• 1 can (28 oz) low-sodium whole tomatoes, coarsely chopped, with their juice
• 10 oz yellowtail snapper fillet, cut into 1-inch pieces
• 6 oz sea scallops (about 4)
• 1/2 teaspoon black pepper
• 5 oz medium shrimp (about 8), peeled and deveined
• 12 littleneck clams, scrubbed
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice

Steps

1. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Cook the onion 1 minute, add the garlic, lower the heat to medium, cover, and cook 8 minutes, stirring now and then.
2. Add the wine, broth, basil, oregano, red pepper and tomatoes. Bring to a boil, then simmer uncovered for 15 minutes.
3. Season the snapper and scallops with black pepper. Heat the remaining oil in a large skillet over high heat and sear them 90 seconds per side, until golden.
4. Add the snapper, scallops, shrimp and clams to the tomato broth. Cover and cook 4 minutes, until the clams open; discard any that stay closed.
5. Stir in the parsley and lemon juice.