Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1-28 ounce can whole peeled tomatoes (preferably San Marzano if you have them)
• 2 ounces Stu’s ‘This is Bloody Mary’ or substitute with:
• 1 ounce Worcestershire sauce, 1/2 ounce hot sauce, juice from 1/2 lemon and 1 teaspoon chili powder
• 1/2 pound raw large shrimp, peeled – about a dozen
• 1 pound sea scallops – about 10
• 3/4 pound mahi mahi, halibut or red snapper – cut into big bite size pieces
• And of course you can always add clams, mussels, lobster (raw) cut into pieces – anything you like
• To garnish – chopped cilantro & green onion

Steps

1. Put a large pot over medium heat and add oil, onions & garlic
2. Cook slowly until onions have brown lightly and softened
3. Add tomatoes – squishing to break them up as you add them to the pot, then add Stu’s (if using) or the Worcestershire, hot sauce lemon juice & chili powder – stir well
4. Bring to a boil, turn down to a simmer and put the lid on – cook about 20 minutes
5. Open lid and add seafood, then return lid and cook until done, roughly 10 to 15 minutes
6. Serve by topping with cilantro & green onions