Source: Judy Pistrang (adapted by Barbara Pistrang)
3/4 # shrimp
1 # scallops
1/2 # fish (non-oily, firm fleshed fish, such as monkfish, tilefish, blackfish, catfish or red snapper)
(or 2-1/4 # shrimp and scallops, with no fish)
1-1/2 # canned tomatoes (4-1/2 cups)
1-1/2 cup white wine
3/4 cups onions
1-1/2 tsp garlic
3 T parsley
3 T olive oil
1 tsp finely minced hot green pepper (optional)
3/4 tsp or more saffron
1 bay leaf
Leave scallops whole and set aside.
Cut fish into 1 inch cubes and set aside (should be about 2 cups)
shell and de-vein shrimp and set aside
cut tomatoes into 1/2 inch cubes and set aside. Keep juices separate.
chop onion and garlic, set aside.
remove and discard seeds from hot pepper, mince the rest and set aside.
Heat oil in heavy skillet or casserole, add garlic and onions. Cook, stirring until onion is wilted. Add wine, cook briefly.
Add tomatoes, bay leaf, hot pepper, saffron, salt and pepper to taste. Add some or all of the tomato juice, depending on how soupy you like your stew. (I recommend adding all the juice). Bring to boil and cover closely. Simmer about 5 minutes.
Add seafood and stir. Cover and cook about 5 minutes.
Remove bay leaf. Sprinkle with parsley and serve with lots of French bread for dipping.