Shrimp And Scallop Stew - cooking recipe

Ingredients

2 large leeks (white and light green parts only), washed
2 Tbsp. olive oil
2 tsp. chopped garlic (about 3 cloves)
1 tsp. finely chopped, seeded jalapeno peppers
1 medium carrot, peeled and cut into 1/4-inch dice
3/4 tsp. cumin
1/8 tsp. cayenne pepper
1/4 tsp. ground cinnamon
1 1/2 tsp. salt
1 1/2 c. chopped tomatoes with juice
1 c. dry white wine
3/4 lb. medium shrimp, shelled and deveined
3/4 lb. sea scallops or larger bay scallops
3 Tbsp. coarsely chopped Italian parsley
1 c. water

Preparation

Slice leeks in half lengthwise and cut into 1/2-inch dice. In stockpot, heat oil over medium heat. Add leeks and garlic and saut, stirring until translucent, about 7 minutes. Add jalapeno peppers, carrots, spices and salt; lower heat to medium-low and cook until carrots are almost tender (4 or 5 minutes).
Add tomatoes, wine and 1 cup water.
Bring to a boil and then lower heat to medium.
Cook 5 minutes. Stir in shrimp and scallops. Cook until opaque, 4 to 6 minutes. Remove from heat. Add parsley and serve over rice or couscous pilaf. Serves 4.