Fish Stew

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1 tablespoon olive oil

1 medium yellow onion, sliced 1/4 inch thick

1/3 cup pitted small brown olives, such as empeltre (about 40)

2 garlic cloves, minced

1 jalapeno pepper, thinly sliced into rounds

1 tablespoon freshly squeezed lime juice

2 tablespoons roughly chopped fresh oregano

1/2 teaspoon finely grated orange zest

1/2 cup dry white wine

1 medium 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 pound skinless red snapper fillet, cut into 2-inch pieces

8 large clams, cleaned and scrubbed (about 14 ounces)

1/2 pound (about 8) bay scallops, muscle removed

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