Monterey Seafood Stew

• 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

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

bass fillet, shrimp, white wine, onions, green peppers, stalks celery, garlic, olive oil, bay leaves, basil, thyme, tomatoes, salt, lobster, crabmeat, clams

Taken from www.food.com/recipe/monterey-seafood-stew-163097 (may not work)