Seafood Fricassee

• 3 shallots (1 1/2 ounces), peeled and thinly sliced
• 3/4 cup dry white wine
• 2 tablespoons minced celery
• 4 medium-size shrimp, peeled and deveined
• 8 medium-size scallops (or larger ones sliced in half lengthwise)
• 3/4 cup squid, cleaned
• 2 tablespoons cored and minced sweet red pepper
• 2 ripe medium-size tomatoes, cored, seeded and chopped
• 4 1/2 tablespoons butter
• 1 kaffir lime leaf, available in Asian groceries (or 1 teaspoon lime zest)
• 1 Thai hot chili pepper (or any hot chili pepper), halved and seeded
• 2 tablespoons chopped parsley
• Salt and pepper to taste

1. In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
2. Add the celery and cook for 1 minute, then the shrimp, and cook for another minute.
3. Add the scallops and cook for 1 minute, stirring gently.
4. Turn up heat to high, and add the squid, red pepper and tomato.
5. Cook, stirring, for 30 seconds.
6. Add the butter, kaffir lime leaf, chili and parsley, and salt and pepper to taste.
7. Remove from the heat and set aside for 1 minute to allow flavors to meld.
8. Distribute the fricassee into 4 warm serving bowls.
9. Serve with toasted sourdough bread.

shallots, white wine, celery, shrimp, sweet red pepper, tomatoes, butter, lime leaf, hot chili pepper, parsley, salt

Taken from cooking.nytimes.com/recipes/7825 (may not work)