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This recipe may look complicated, but our Co-Founder, Julie, whipped this up for a family dinner the other night so it must not be that bad. On the other hand, she IS quite a cook. 
3 garlic cloves, minced
2 onions, chopped
¼ cup olive oil
1 bay leaf
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 green bell pepper, diced
2 tablespoons tomato paste
1 ½ cups dry red wine
1 28oz. can whole plum tomatoes, chopped (reserve juice)
1 cup chicken broth
1 lb. halibut fillet, cut into 1 ½ inch pieces*
1 lb. large shrimp (16-20), shelled with tails on and deveined*
¾ lb. sea scallops*
¼ cup fresh flat-leaf parsley, finely chopped
3 tablespoons fresh basil, finely chopped*
1 teaspoon dried hot red pepper flakes (optional)
* Trader Joe’s carries these items in the frozen section for a reasonable price and tasty results. Follow thawing instructions.
Cook garlic, onions, bay leaf, and oregano with salt and pepper in oil in 8-quart pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste. Add wine and boil until reduced by about half, approximately 5 minutes. Add tomatoes with juice and chicken broth and simmer, covered, 30 minutes.
While stew is simmering, lightly season fish, shrimp and scallops with salt. Add to stew and simmer, cover, until just cooked through, about 5-7 minutes. Discard bay leaf, and gently stir in parsley and basil.
Serve immediately with warm garlic bread and green salad.
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