EASY SCALLOP AND SHRIMP CIOPPINO

1 1/2 tablespoons olive oil
1 large onion, sliced thin
2 large garlic cloves, chopped
1 (28 oz) can diced tomatoes, with juice
1 (8 oz) can tomato sauce
3/4 cup dry red wine (such as Cabernet Sauvignon)
1/2 cup bottled clam juice (or thawed frozen fish stock)
salt and freshly-ground black pepper (to taste)
hot pepper sauce (to taste)
1 pound bay scallops, rinsed
1 teaspoon dried oregano
1/2 pound cooked large shrimp
1 to 2 tablespoons chopped fresh parsley (optional, for serving)

In a large heavy saucepan, heat oil, add onion, and saute over medium-high heat, stirring often, 3 minutes.

Stir in garlic, then tomatoes and their juice, tomato sauce, wine, and clam juice. Cover and bring to a boil. Simmer over medium-low heat 7 minutes. Season to taste with salt, pepper, and hot pepper sauce.

Add scallops and oregano to simmering sauce. Cover and simmer over low heat 2 minutes or until just tender.

Add shrimp and heat through, about 1/2 minute.

Serve cioppino in wide bowls. Sprinkle with parsley.

Makes 4 servings
Source: 30 Low-Fat Meals in 30 Minutes by Faye Levy