Preparation:
1. In a large enameled soup pot or Dutch oven, warm the olive oil. Stir in the onions and green pepper and saute over medium heat, stirring occasionally, for 7 minutes. 2. Stir in the garlic, cook for another minute, then stir in the tomatoes, wine, tomato paste, bay leaf, thyme, and salt. Bring to a simmer, then simmer the broth, partially covered, for 10 minutes. 3. Stir the clams and their juice into the stew. Add the chunks of fish fillet. Cover and simmer for 5 minutes. 4. Stir the scallops and basil into the stew. Cover and simmer for 4 to 8 minutes more, until the scallops are done. Salt and pepper the stew, then serve piping hot. |
