10-2 lbs. bony fish (croaker, grunt, etc.)
2 qts. unsalted water
1/2 lbs. quartered scallops
1/2 lbs. cleaned shrimp
1 lb. haddock, cut in 2-inch squares
12 sm. clams (scrub shells)
1/4 c. chopped onions or shallots
1 green pepper, cut in strips
2 garlic cloves, minced
4 oz. chopped pimentos for garnish
2 c. tomato puree
1 c. dry white wine
4 c. fish stock
1/4 c. finely chopped fresh parsley
1/8 tsp. crushed red pepper
1 tsp. saffron threads, crushed
1/2 tsp. dried basil
1/2 tsp. pepper

Simmer the bony fish in the water for 30-40 minutes or until liquid has cooked down to half. Strain the stock and discard the solids. If there is less than 1 quart liquid, add water to make 4 cups and set aside.

In a 4-quart casserole, heat 2 tablespoons oil and lightly saute vegetables. Add liquids and seasonings. Partially cover and simmer for 15 minutes. Salt to taste. For a spicier taste, add red pepper, Tabasco or cayenne to taste. Everything so far can be prepared ahead of time.

Add scallops, shrimp and haddock and simmer uncovered for 10 minutes. Add clams, cover and simmer until clams open about 5-7 minutes. Garnish with pimentos and serve immediately. NOTE: Served with Italian bread, this stew can pass for a meal.