Spicy Seafood Stew

• 1 tbsp butter
• 1 tbsp olive oil
• 6 garlic cloves - minced
• 1 medium white onion - finely chopped
• 1 jalepeno pepper - finely chopped
• 1/2 cup dry white wine
• 1/2 cup water
• 1 8oz box of veggie stock (I use Kitchen Basics)
• 1 8oz box of chicken stock (Kitchen Basics)
• 2 tomatoes - diced
• 4 tbsp fresh thyme
• 1 tbsp chili garlic sauce (found on Asian aisle of grocery)
• 1 tbsp dijon mustard
• 1/4 cup capers
• 1 tsp red pepper flakes
• Kosher Salt/Fresh Cracked Pepper to taste
• 1/2-1 lb of Chilean Sea Bass
• 1 doz clams
• 1 doz mussles
• 1/2 lb scallops
• 1/2 lb med shrimp
• Loaf of fresh French Bread

1. Melt butter in large saute pan. Add olive oil and heat. Saute garlic, onion, and jalepeno over medium heat until onion is transparent. Add wine, water, veggie stock and chicken stock. Turn up heat and bring to a boil. Once boiling, add tomato, thyme, chili garlic sauce, mustard, capers, red pepper flakes, and salt/pepper. Let boil for 5 minutes. Reduce heat to simmer. Add seabass, scallops and shrimp. Cover and let cook for 4-5 minutes. Add mussels and clams. Cover again and cook until mussels and clams open.

butter, olive oil, garlic, white onion, jalepeno pepper, white wine, water, veggie stock, chicken, tomatoes, thyme, garlic sauce, mustard, capers, red pepper, kosher salt, chilean, clams, mussles, scallops, shrimp, bread

Taken from www.epicurious.com/recipes/member/views/spicy-seafood-stew-1208362 (may not work)