1.Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add pasta sauce, stock, wine and rind; bring to the boil. Reduce heat; simmer, covered, 20 minutes.
2.Meanwhile, shell and devein prawns, leaving tails intact. Chop fish into 2cm (¾-inch) pieces.
3.Add clams to pan; simmer, covered, 5 minutes. Discard any clams that do not open. Add prawns, fish and scallops to pan; cook, covered, stirring occasionally, about 5 minutes or until seafood just changes colour. Stir in herbs, season to taste.
Recipe is not suitable to freeze.Note