Seafood Stew

1
tbsp.

olive oil

2

bottles (8 ounces each) clam juice

1
c.

chopped onions

2

leeks, thinly sliced

5

cloves garlic, minced

12
oz.

small red potatoes, quartered

1

can (28 ounces) reduced-sodium chopped italian plum tomatoes (with juice)

1
lb.

halibut, cut into 2″ cubes

8
oz.

bay scallops

8
oz.

large shrimp, peeled and deveined

3
tbsp.

chopped fresh herbs (such as tarragon, basil, thyme, parsley)

salt

ground black pepper

1. In a Dutch oven over medium-high heat, bring the oil and 1/4 cup of the clam juice to a boil; add the onions, leeks, garlic and potatoes. Cook and stir for 3 to 5 minutes, or until the onions are lightly browned. Add the tomatoes (with juice); bring to a boil. Cook and stir for 10 minutes.
2. Add the halibut, scallops and shrimp; cook and stir for 5 minutes or until the fish is opaque and flakes easily when lightly pressed with a fork. Stir in the fresh herbs and salt and pepper to taste.