3 medium potatoes, scrubbed
2 cloves garlic, minced
1 large onion, chopped
1 green or yellow bell pepper, cut into strips
1 can stewed tomatoes, drained but save liquid
1/4 tsp. thyme
1/4 tsp. basil
1/4 tsp. bay leaf
2 small zucchini
1 c. fresh mushrooms, thickly sliced
1/2 lb. scallops
1/2 lb. salmon
2 c. potato cream sauce
6 tbsp. fresh parsley, chopped

Slice potatoes thinly and cook in 1 inch boiling water until tender, about 5 minutes. Drain and reserve. Cut some in chunks and add garlic, onion, bell pepper, stewed tomato liquid, bay leaf, basil and thyme. Bring to a boil, reduce and simmer covered for 10 minutes. Stir in mushrooms, zucchini, stewed tomatoes and 4 tablespoons of the parsley. Recover and simmer 6 minutes. Remove and discard bay leaf.

Preheat oven to 350°F. Spoon mixture into a 3 quart shallow casserole dish. Stir in salmon and scallops then potato cream sauce. Arrange remaining parsley near rim of dish. Loosely cover with foil and bake 20 minutes until sauce is bubbly. Serve warm with crusty bread.

Serves 4.