Seafood Stew

Serves 6

Prep time: 20 minutes

Cook time: 40 minutes

3 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

4 red skin potatoes, diced

1 red bell pepper, seeded and chopped 

1 yellow or orange bell pepper, seeded and chopped

1 zucchini, chopped

1 cup white wine

1 8-ounce bottle clam juice

1 28-ounce can diced tomatoes

1 bay leaf

1 pound sea bass (or any other firm mild fish) cut into 2-inch chunks

18 large shrimp, peeled and de-veined

12 sea scallops

½  cup fresh basil; juilienned

Salt and pepper

Hot sauce to taste

Garnish: Sliced green onions

In a large Dutch oven, heat oil over medium high heat.  Add onion, garlic and potatoes; sauté until tender, about 8 minutes.  Add bell peppers; sauté 3-4 minutes.  Add zucchini, wine, clam juice, tomatoes and bay leaf.  Bring to a boil; reduce heat and simmer 15 minutes.  Add fish, shrimp and scallops; simmer 5 minutes.  Stir in basil.  Season with salt, pepper and hot sauce to taste.  Garnish with green onions.