Seafood Stew

• 2 tablespoons olive oil
• 1 bulb fennel, chopped
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 3 leeks, chopped
• 1 clove garlic, minced
• 1 teaspoon dried hot crushed red pepper
• 2 cups canned Italian tomatoes
• 3 cups fish stock or water
• 1/2 cup dry vermouth or white wine
• Course salt and freshly ground pepper to taste
• 1 pound halibut, cut into 1-inch pieces
• 1/2 pound shrimp, peeled
• 1/2 pound bay scallops
• Chopped parsley or chives to garnish

1. In a large casserole, heat the olive oil and gently cook the fennel, peppers, leeks and garlic until they are soft.
2. Add the crushed red pepper, tomatoes, stock or water and vermouth.
3. Season to taste with salt and pepper and simmer gently, covered for 10 minutes.
4. Uncover and simmer for 10 more minutes.
5. The sauce should be fairly thick.
6. Add the halibut, shrimp and scallops and cook for two minutes.
7. Be careful not to overcook.
8. Garnish with parsley or chives and serve in hot soup bowls.

olive oil, fennel, red pepper, yellow pepper, leeks, clove garlic, red pepper, italian tomatoes, fish stock, white wine, salt, shrimp, bay scallops, parsley

Taken from cooking.nytimes.com/recipes/10183 (may not work)