Ingredients:
1/2 lb fresh mushrooms, sliced
2 medium onions, thinly sliced
4 cloves garlic, minced
1 (28 ounce) cans tomatoes, undrained
1 cup dry red wine or 1 cup white wine
2 teaspoons italian seasoning
1/2 teaspoon red pepper flakes
1 bay leaves
2 lbs red snapper or 2 lbs cod fish fillets, cut into 2 inch chunks
1 lb bay scallops
1 lb large shrimp, peeled and deveined ( can leave tails on if you wish)
hot sourdough bread ( homemade is best)
Directions:
Spray a 6-quart dutch oven with nonstick cooking spray; heat over high heat.
Add the mushrooms, onions, and garlic; saute for 4-6 minutes or until veggies are tender, stirring frequently.
Add in the tomatoes with juice, wine, Italian seasoning, red pepper flakes, and bay leaf; stir.
Bring to a boil, decrease heat to low, cover, and simmer for 20 minutes.
Take off lid, increase heat to high.
Bring back to a boil; add fish, scallops, and shrimp.
Cook for 8-10 minutes or until fish flakes easily and shrimp are pink, stir occasionally.
Serve with hot sourdough bread.
Servings: 5
Time preparation: 30 min.
Time total: 66 min.