Ingredients

• 1/2 cup olive oil
• 2 onions, chopped
• 1 stalk celery, chopped
• 1/2 cup garlic cloves, finely minced
• 2 cups white wine
• 64 ounces crushed tomatoes
• 1/4 cup dried parsley flakes
• 2 tablespoons crushed red pepper flakes
• 1 tablespoon fresh thyme leaves
• 1 tablespoon salt
• 1 tablespoon finely ground pepper
• 2 1/2 quarts heavy cream
• 1/2 pound fresh Pacific rock cod, cubed
• 1/2 pound mahi-mahi, cubed
• 1/2 pound Oregon shrimp meat
• 1/4 pound fresh bay scallops

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the onions, celery and garlic and cook until softened, 8 to 10 minutes.
2. Add the wine and simmer until slightly reduced, 3 to 5 minutes. Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes. Remove from the heat and add the cream.
3. Bring 2 quarts water to a boil in a separate pot. Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes. Drain and add to the stew.