Ingredients

• 1/4 lb cod
• 1/4 lb sole
• 1/4 lb sea scallops
• 1/4 lb large shrimp
• 1/2 cup fish stock
• 3 tablespoons olive oil
• 2 garlic cloves
• 2 roma tomatoes
• 4 teaspoons dry white wine
• 4 teaspoons basil leaves
• 4 teaspoons parsley
• 1/2 teaspoon cayenne
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Blanch Roma Tomatoes for about 3 minutes - You can do this using the microwave, or a vegetable steamer ahead of time that is already boiling. Alternatively, use canned San Marzano Tomatoes.

2. Prep all seafood by rinsing, and thawing if frozen.

3. Heat dutch oven or saucepan on low heat for 3 minutes and add olive oil.

4. Saute crushed garlic low heat for about two minutes being careful to not burn or brown excessively.

5. Add tomatoes, fish stock, wine. salt, pepper, and lemon juice to the pot, then simmer for about 10 minutes.

6. Add seafood and simmer for about 5 minutes until just done. Stir in the parsley and basil and serve immediately.