Seafood Cioppino
INGREDIENTS
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2 tablespoons extra-virgin olive oil, divided
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2 cups vertically sliced onion
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4 garlic cloves, sliced
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1 cup dry white wine
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1 cup organic vegetable broth
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2 tablespoons chopped fresh basil
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2 tablespoons chopped fresh oregano
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1/2 teaspoon crushed red pepper
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1 (35-ounce) can whole tomatoes with basil, rinsed, drained, and coarsely chopped
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1 (10-ounce) yellowtail snapper fillet, cut into 8 (1-inch) cubes
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4 sea scallops (about 6 ounces)
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1/2 teaspoon freshly ground black pepper
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8 medium peeled and deveined shrimp (about 5 ounces)
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12 littleneck clams, scrubbed
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2 tablespoons chopped flat-leaf parsley
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1 tablespoon fresh lemon juice
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