CIOPPINO (SEAFOOD SOUP) - Stefano Faita

Ingredients

• 1/4 cup Stefano extra virgin olive oil
• 12 ounces halibut, trimmed and cut into 2-inch pieces
• A pinch of salt
• 4 cloves garlic, minced
• 100 ml dry white wine
• 1 648ml jar of Stefano Marinara sauce
• 1/2 tsp pepperoncino flakes
• 2 dozen littleneck clams, scrubbed
• 2 lb mussels, scrubbed
• 1 lb large shrimp, peeled and deveined
• 2 tbsp chopped fresh Italian parsley