Fisherman's Seafood Stew

• 1/2 cup olive oil
• 2 onions, chopped
• 1 stalk celery, chopped
• 1/2 cup garlic cloves, finely minced
• 2 cups white wine
• 64 ounces crushed tomatoes
• 1/4 cup dried parsley flakes
• 2 tablespoons crushed red pepper flakes
• 1 tablespoon fresh thyme leaves
• 1 tablespoon salt
• 1 tablespoon finely ground pepper
• 2 1/2 quarts heavy cream
• 1/2 pound fresh Pacific rock cod, cubed
• 1/2 pound mahi-mahi, cubed
• 1/2 pound Oregon shrimp meat
• 1/4 pound fresh bay scallops

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onions, celery and garlic and cook until softened, 8 to 10 minutes.
3. Add the wine and simmer until slightly reduced, 3 to 5 minutes.
4. Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes.
5. Remove from the heat and add the cream.
6. Bring 2 quarts water to a boil in a separate pot.
7. Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes.
8. Drain and add to the stew.

olive oil, onions, celery, garlic, white wine, tomatoes, parsley flakes, red pepper, thyme, salt, ground pepper, heavy cream, cod, mahi, oregon shrimp meat, bay scallops

Taken from www.foodnetwork.com/recipes/fishermans-seafood-stew.html (may not work)