Scallop & Fish Stew

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/2 cup minced onion
• 1/2 teaspoon red pepper flakes (more or less to taste)
• 1 lb fresh firm white fish fillet, cut into 1-inch cubes
• 1/2 lb fresh sea scallop, halved lengthwise (into 2 skinny circles)
• 2 large tomatoes, diced (may also use a 14 oz. can of tomatoes, undrained)
• 1/2 cup clam juice
• 1 red bell pepper, diced
• 1 lemon, juice of
• 1/4 cup diced flat leaf parsley
• 1/4 cup freshly grated parmesan cheese

1. Heat olive oil in dutch oven over medium high heat. Add garlic, onion, and red pepper flakes. Stir briefly, then let cook 2 minutes.
2. Add scallops and fish and cook, stirring, for 1 minute. Add tomatoes, clam juice, and bell pepper. Stir well; bring to a boil and cover. Simmer 10 minutes, till all seafood is thoroughly cooked.
3. Remove from heat and stir in lemon juice and parsley.
4. Serve in shallow bowls; sprinkle with parmesan cheese.

olive oil, garlic, onion, red pepper, fresh firm white fish fillet, sea scallop, tomatoes, clam juice, red bell pepper, lemon, flat leaf parsley, parmesan cheese

Taken from www.food.com/recipe/scallop-fish-stew-305257 (may not work)