Make Ahead Tip: Cover and refrigerate the strained broth (Step 1) for up to 2 days.
Tip: Look for fish stock near other canned or boxed broths in the soup aisle or in the freezer section of the seafood department. Or use reduced-sodium chicken broth instead. To add seafood flavor to the chicken broth, peel and devein the shrimp and add the shells to the broth in Step 1 when you add the wine and tomatoes.
Ingredient Notes: Find garlic-flavored olive oil near other oils in specialty-food shops or large supermarkets.
Be sure to buy “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), are mushy and less flavorful. Some scallops will have a small white muscle on the side; remove it before cooking.
1 starch, 4 lean meat, 1 fat