Fredo'S Fish Stew

• 3 tbsp olive oil
• 1/2 tbsp red pepper flakes
• 1 medium white onion, chopped
• 3 cloves of garlic, chopped
• 1 cup white wine
• 3 medium tomatoes, peeled, seeded and diced
• 1 cup okra* sliced in 1/4" slices
• 2 1/2 cups chicken broth
• 1 tsp cayenne pepper
• 1/2 pound scallops, cut into 1" squares or cubes
• 1 pound white fish cut into 1" squares or cubes (you may use tilapia, haddock, monkfish, cod, or another white fish of choice)
• 1/2 pound small shrimp, peeled and deveined
• salt and pepper to taste or
• cajun spice (I used Tony Cachere's)

1. Before you begin to heat pan, you may want to cut the fish, put it on a separate plate and season it with the cajun spices or salt and pepper. This allows the fish to come to room temperature and take in some of the spices.
2. Heat wok or saucepan to medium high heat.
3. Add olive oil, chopped onion, garlic, and red pepper flakes. Cook until onion begins to turn clear (about 3-4 minutes).
4. Add white wine and continue to cook for 4-5 minutes, allowing wine to slightly reduce.
5. Add diced tomatoes, okra, cayenne pepper and chicken broth. Keep on medium-high heat for about 10 minutes, stirring occasionally.
6. Turn heat down to medium-low. Add scallops and seasoned white fish. Allow stew to simmer for another 7-8 minutes. Add shrimp and cook for another 5 minutes or until shrimp appear to be pink.
7. I like to serve this with french bread for dipping and a side salad of your choice.

olive oil, red pepper, white onion, garlic, white wine, tomatoes, okra, chicken broth, cayenne pepper, scallops, white fish, shrimp, salt, cajun spice

Taken from www.epicurious.com/recipes/member/views/fredos-fish-stew-1226906 (may not work)