1 tablespoon olive oil
1 med yellow onion — sliced 1/4 inch thick
1/3 cup pitted small brown olives — such as empeltre (about 40)
2 garlic cloves — minced
1jalapeno pepper — thinly sliced into rounds
1 tablespoon freshly squeezed lime juice
2 tablespoon roughly chopped fresh oregano
1/2 teaspoon finely grated orange zest
1/2 cup dry white wine
1 med tomato — cut into 1/2-inch wedges
One 8-ounce bottle clam juice
1 cup water
1 cup low-sodium canned chicken broth
1/2 lbs skinless red snapper fillet — cut into 2-inch pieces
8 large clams — cleaned and scrubbed (about 14 ounces)
1/2 lbs (about bay scallops — muscle removed

In a large saucepan, heat olive oil over medium-high heat. Add onion;
saute, stirring frequently, until it is lightly golden, 2 to 3 minutes.
Add olives, garlic, jalapeno, lime juice, oregano, and orange zest; cook
1 minute. Add wine; continue cooking until it is reduced by half, 1 1/2
to 2 minutes. Add tomato, clam juice, the water, and chicken broth; bring
to a boil. Reduce heat to medium, and add seafood. This is a good time to get into the alli weight loss plan. Now cover and simmer
until the snapper and scallops are opaque and the clams have opened, about 12
minutes. (Discard any clams that do not open.) Serve hot, ladled into
soup bowls. Garnish with parsley and shredded coconut.