PREP: Put water on to boil for pasta. You’ll be putting the pasta into the pot about the same time you add the fish to the sauce, it’ll probably all be ready about the right time then!

PREP: Cut fish into largish consistent sized chunks. 2×2 in is probably good. Dice all the veg so it’s all ready to go.

Put olive oil into pan and sweat the onion till just tender, not browned. Toss in the diced peppers, cayenne and add tomato sauce, and water and simmer about 10 minutes or so. (remember this isn’t supposed to be a heavy sauce)

Add zucchini and white fish, if that’s all you’re using, cook till the fish is just done. (no way to say exact time here, it’ll depend on size and type of fish.) The zucchini should be tender crisp.

If adding shrimp, this gets tricky because it depends on what type it is. I usually use the pre-cooked and frozen and have it at least slightly defrosted so it gets heated up about the time the fish is done, but so the shrimp doesn’t get rubbery. If it’s fresh and unfrozen, you probably want it to go in just before the fish.

If adding scallops add those last, they take only a few minutes to cook but it can depend on the size.

Stir in the FRESH chopped parsley and cook for a bare minute or so more, then I like to toss the pasta into the sauce not the other way around, but that’s a detail really. Serve and enjoy!

I’m really sorry this isn’t more exact, but there are just too many variables for what type of seafood you might have available. It’s easy to cook though and a very delicious and fresh tasting dish.