Seafood Stew

Hold each shrimp curved side up, insert tip of kitchen shears under shell, cut about 1/4 inch deep along back to tail to expose vein. Devein and rinse; do not remove shells.

Cut red snapper into 3" by 2" pieces. Rinse scallops to remove sand from crevices. Pull tough muscle from side of each scallop. Into large bowl, squeeze juice from lime, stir in coriander and 1 teaspoon salt. Add shrimp, red snapper, and scallops, toss to coat. Set aside.

In 8-quart Dutch oven or saucepot, heat oil over medium heat, add diced vegetables and cook, stirring occasionally, about 25 minutes, until tender and browned.

Stir in tomatoes with their juice, next 4 ingredients, 1 teaspoon salt, and 3/4 cup water, breaking up tomatoes with back of spoon, heat to boiling over high heat.

Reduce heat to medium-low, cook 5 minutes to blend flavors. Stir seafood into tomato mixture, heat to boiling over high heat. Reduce heat to medium-low, cook, stirring occasionally, 5 to 10 minutes, until seafood is opaque throughout. Stir in parsley.