Camano Island Seafood Stew

• 1 large (49.5oz) can ch stock
• 1/2 bottle of dry white wine
• 1 bulb garlic - diced
• 2 ears of corn cut into 2" pieces
• 1 tablespoon virgin olive oil
• 2 scallions - sliced coarsely
• 1 cup cilantro - chopped coarsely
• 1 large (16oz) can diced tomatoes
• 2 tablespoons dried oregano
• 1 teaspoon dried red pepper flakes
• Mixed seafood equivalent in volume to 2 of the chicken stock cans (mussels, clams, raw shrimp, scallops, salmon etc.)
• 2 linguica or chorizo sausage - sliced
• 6 packages of Goya Azafran or one tablespoon of Mexican Saffron
• 2 ripe avocados - cut into sections
• 1 loaf or rustic heavy bread

1. 1. Prep work: Slice and dice sausage, cilantro, and garlic. Section avocado. Clean and wash seafood. Remove skin from fish and trim beards off mussels.
2. 2. Cooking: Slice and wrap bread in foil and place in 250degree oven. Turn large heavy non-reactive pot on medium high, add olive oil and fry sausage slices until they brown. Add garlic and scallions gently stirring for 2 minutes. Add chicken stock, dried red pepper, diced tomatoes, azafran, and bring to a boil.Add white wine and reduce to taste. Add oregano and seafood while simmering gently (10 minutes). Taste and adjust spices, salt and pepper as necessary. Add cilantro, avocado, and serve immediately in large bowls along with hot bread. Receive graciously the spontaneous worship.

stock, white wine, garlic, corn, virgin olive oil, scallions, cilantro, tomatoes, oregano, red pepper, mixed seafood, saffron, avocados, bread

Taken from www.epicurious.com/recipes/member/views/camano-island-seafood-stew-50084597 (may not work)