Shrimp And Scallop Stew - cooking recipe

Ingredients

2 large leeks, white and light reen parts only, washed
2 tablespoons olive oil
2 teaspoons garlic, chopped, about 3 cloves
1 teaspoon jalapeno pepper, finely chopped
1 medium carrot, peeled
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 1/2 cups canned tomatoes, chopped, with juice
1 cup dry white wine
1 cup water
3/4 lb medium shrimp, shelled, deveined, tail on
3/4 lb sea scallops or 1 large bay scallop
3 tablespoons fresh cilantro, coarsely chopped

Preparation

Slice leeks in half lengthwise; then cut into 1/2 inch pieces.
In a 3 quart enameled cast iron stew pot, heat oil over medium heat.
Add leeks and garlic; saute until translucent, about 7 minutes.
Add jalapeno, carrot, cumin, cayenne pepper, cinnamon, and salt.
Cook until tender, 4-5 minutes.
Add tomatoes, wine and 1 cup water; cover.
Bring to a boil, and lower heat to medium; cook 5 minutes.
Stir in seafood; cook until opaque, 4-5 minutes, add cilantro and serve.