Instructions: 1. In a large stockpot over medium-high heat, saute onion in oil and sherry until soft. Add carrots, celery, and potato and saute 2 minutes.

2. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes). Puree half of the mixture in a blender until smooth, then return to pot.

3. Add tomato paste, cayenne, nonfat milk, half-and-half, shrimp, scallops, and snapper. Bring to a boil, lower heat to simmer, and cook 5 minutes.

Taste for seasoning and add salt substitute and pepper (if desired).

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