Monterey Seafood Stew - cooking recipe

Ingredients

1 lb sea bass fillet
1 lb shrimp, shelled and cleaned
1 lb scallops
1 3/4 cups sauterne (white wine)
2 large onions, chopped
2 green peppers, chopped
2 stalks celery, chopped
2 garlic cloves, crushed
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon basil
1/4 teaspoon thyme
2 (1 lb) cans tomatoes
salt and pepper
2 lobster tails, cooked, shelled, cut into chunks
1/2 lb crabmeat
1 (7 ounce) can minced clams

Preparation

Dry bass, shrimp and scallops on paper towels.
Cut bass in 1 inch squares.
Pick over scallops to remove any bits of shell.
Place in a deep bowl, add wine and marinate 4 hours in refrigerator.
Cook onions, peppers, celery and garlic in oil until tender but not browned.
Add bay leaves, basil and thyme.
Cook a minute or two to blend flavors.
Add tomatoes and salt and pepper to taste.
Cook uncovered 15-20 minutes, stirring now and then.
Add marinated fish along with wine.
Cook uncovered 6-8 minutes, just until fish is done.
Add lobster, crab and clams.
Heat thoroughly.
Can serve over rice.