Italian Seafood Stew

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Brad cooks on CFRN TV (in Edmonton) every second Friday during the noon news. The latest recipe is

Cioppino (Italian Seafood Stew)

3 tablespoons olive oil
1/2 teaspoons crushed red chili flakes (or more if you like)
1 onion, diced
6 garlic cloves (more if you like)
1 can whole tomatoes
4 cups water
1 cup white wine
1 pound mussels
1 pound shrimp
1 pound scallops
1 pound assorted fish pieces (salmon, sole, sea bass, whitefish)
1/2 cup chopped parsley
salt/pepper

In a heavy stockpot heat the oil and the chili flakes over medium heat for 3 to 5 minutes or until they begin to sizzle. This will help to impart the chili flavor into the dish. Add the diced onion and cook for 5 minutes or until soft. Add the garlic cloves, tomatoes, water and white wine, bring to a boil, and simmer for 5 to10 minutes. Season with a little salt and pepper at this time, be careful not to over-season as some of the seafood may be quite salty.

This can be made a day ahead of time and then refrigerated till needed. To serve, simply reheat the broth, and add the seafood. Add the mussels and cook for about 3 minutes, then add the shrimp, then scallops and then the fish, giving about a minute between each addition. The broth should just be simmering; you do not want a roiling boil. Once all of the seafood has been added, remove from heat, adjust the seasonings, and serve with bread and salad.

This makes a great one pot meal for Christmas Eve as it is not to filling, easy to serve and quick.