| 1 jar | BARILLA Spicy Marinara Sauce |
| 2 tablespoons | extra virgin olive oil |
| 2 cups | celery, chopped |
| 1 leaf | bay leaf |
| 1 cup | white wine |
| 32 ounces | fish stock |
| 8 ounces | shrimp |
| 8 ounces | bay scallops |
| 1 pound | firm fish (halibut or snapper), cut in 1 inch cubes |
| 1 tablespoon | fresh parsley, chopped |
HEAT olive oil in a stockpot. Add celery and sauté for 1 minute.
ADD bay leaf.
ADD white wine and fish stock, reduce by half. Add Barilla sauce, bring to simmer.
SIMMER for 20-30 minutes. Season with salt and pepper.
ADD seafood and simmer15 minutes.
GARNISH with parsley. Serve with croutons or over pasta.