Epicurean Diva | Golden Gate Cioppino

Ingredients

• 1 “cut in chunks” halibut or sea bass fillet (6 – 8 oz.)
• 4 oz fresh or frozen sea scallops or calamari
• 8 oz fresh or frozen “peeled & deveined” medium (or large) shrimp
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Italian seasoning
• 3 “finely chopped” and peeled garlic cloves
• 1 cup “coarsely chopped” spinach leaves
• 1 “chopped” carrot
• 1 “chopped” celery stalk
• ½ “chopped” medium onion
• 1 medium “not peeled” zucchini (halved lengthwise cut to ½ inch chunks)
• 1 can (14.5 oz.) diced tomatoes
• 1 can (14.5 oz.) reduced-sodium chicken broth
• Fresh ground pepper and salt to taste