Courtesy of Sheila, Customer of Chatham Fish & Lobster

 

1 small onion, chopped

2 cloves garlic, minced

1 jalapeño, chopped

Salt & pepper

Olive oil

1 cup white wine

1 28 oz can chopped or crushed tomatoes

1 bay leaf

Pinch of red pepper flakes

1 1/2 lbs. cubed firm white fish, such as striped bass

1 lb. peeled & deveined shrimp

3/4 lb scallops

18-20 mussels

Fresh parsley

 

INSTRUCTIONS:

  1. Sauté onion, garlic, jalapeño and salt & pepper in olive oil until tender.
  2. Add white wine & cook for an additional 2-3 minutes
  3. Add tomatoes, bay leaf & red pepper flakes and simmer for 10 minutes.
  4. Add the white fish, shrimp, scallops & mussels. Simmer until the fish is cooked and the mussels are open, approximately 5 minutes.
  5. Top with fresh parsley & serve.

 

Serves 4