Fish Stew

Many of you know that my family was in the retail fish and seafood business for almost 80 years until we sold in 2007. My dad collected seafood recipes from every source he could find, tested them and made some his signature.  This one, Fish Stew Diane, is one of his favorites.

1 lb. skinned saltwater fish( cod, halibut, snapper, sole) cut in 2 inch chunks
16 medium to large peeled and deveined raw shrimp
16 sea scallops
6 peeled and seeded tomatoes( romas work well here) cut into thin strips
2 or 3 cloves crushed garlic cloves
1/3 cup olive oil
1/2 cup finely shredded fresh basil leaves
1/2 cup chopped flat leaf Italian parsley
1 cup fish stock, purchased seafood stock, or clam juice
1/2 cup dry white wine

Heat the oil in a 4-6 quart sauce pot. Add the crushed garlic and saute on very low heat for about 2 minutes. Add the tomatoes, stock , and wine and simmer 5 to 10 minutes.(this can be made up to a day ahead of time if desired) 
Add the fish and seafood and simmer for about 5 minutes until just done(don't overcook!) Stir in the basil and parsley and add salt and pepper to taste.  Serve with Crusty Bread!!

Feel free to add any combination of fish and/or seafood you choose..This can be a little pricey but is an impressive company dish