Scallop & Fish Stew

Ingredients

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/2 cup minced onion
• 1/2 teaspoon red pepper flakes (more or less to taste)
• 1 lb fresh firm white fish fillet, cut into 1-inch cubes
• 1/2 lb fresh sea scallop, halved lengthwise (into 2 skinny circles)
• 2 large tomatoes, diced (may also use a 14 oz. can of tomatoes, undrained)
• 1/2 cup clam juice
• 1 red bell pepper, diced
• 1 lemon, juice of
• 1/4 cup diced flat leaf parsley
• 1/4 cup freshly grated parmesan cheese

Directions

1. 1

   Heat olive oil in dutch oven over medium high heat. Add garlic, onion, and red pepper flakes. Stir briefly, then let cook 2 minutes.

2. 2

   Add scallops and fish and cook, stirring, for 1 minute. Add tomatoes, clam juice, and bell pepper. Stir well; bring to a boil and cover. Simmer 10 minutes, till all seafood is thoroughly cooked.

3. 3

   Remove from heat and stir in lemon juice and parsley.

4. 4

   Serve in shallow bowls; sprinkle with parmesan cheese.