Fish Stew With Vegetables

• 2 cups bay or ocean scallops
• 1 pound shrimp, shelled and deveined
• 1 cup oysters with their liquor
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 tomato, about 1/2 pound
• 2 ribs celery
• 1 small carrot, trimmed and scraped
• 1 2-inch length of leek
• 2 tablespoons olive oil
• 13 cup finely chopped onion
• 1 teaspoon finely minced garlic
• 1/2 teaspoon turmeric
• 1/2 cup dry white wine
• 1 cup fish broth or bottled clam juice
• 2 teaspoons tomato paste
• 2 teaspoons grated fresh ginger
• 3 tablespoons finely chopped parsley

1. Cut ocean scallops into quarters; leave bay scallops whole.
2. Sprinkle scallops, shrimp and oysters with a small amount of salt and pepper.
3. Peel tomato and remove seeds.
4. Cut into 1/4-inch cubes.
5. There should be about 3/4 cup.
6. Cut celery crosswise into thin pieces.
7. There should be about 1/2 cup.
8. Cut carrot crosswise into 1 1/2-inch lengths.
9. Cut pieces lengthwise into very thin julienne strips.
10. There should be about 1 cup.
11. Cut leek into very thin julienne strips.
12. There should be about 1/2 cup.
13. Heat oil in skillet and add onion and garlic.
14. Cook, stirring, until onion is wilted.
15. Add celery, carrot and leek.
16. Sprinkle with turmeric.
17. Cook, stirring, about 2 minutes.
18. Add wine and fish broth.
19. Stir in tomato paste and ginger.
20. Cook about 5 minutes.
21. Add tomato and scallops and bring to boil.
22. Cook about 1 minute and add oysters, in their liquor, and shrimp.
23. Cook about 2 1/2 minutes.
24. Stir in parsley and serve.

shrimp, oysters, salt, freshly ground pepper, tomato, celery, carrot, olive oil, onion, garlic, turmeric, white wine, fish broth, tomato paste, ginger, parsley

Taken from cooking.nytimes.com/recipes/11798 (may not work)