Monkfish and Scallop Stew

When I started planning this dish, I was thinking something hearty on a cold winter day. Well, global warming – what are you going to do? But fresh seafood waits for no one. Just a few hints: don’t overcook your seafood. Any veggies will work, and have the potatoes precooked. This is a fairly quick cook and will look like you worked harder than you did. I hope you like it.

12 ounces monkfish medallions (from Crosby’s Crabs)
8 ounces bay scallops (from Crosby’s Crabs)
2 tablespoons olive oil
1 medium onion, diced
1 teaspoon garlic, minced
8 ounces white wine
8 ounces clam juice
1 teaspoon tomato paste
6 baby potatoes, cooked
4 ounces peas and carrots
1/2 teaspoon Old Bay seasoning
1/2 teaspoon black pepper
3 tablespoons butter
1 teaspoon lemon juice
1/2 teaspoon hot sauce

Remove purple skin from monkfish.

In a sauce pan on high heat filled 2/3 with water, boil potatoes for 20 minutes until fork tender.

In a 10” skillet on medium, add oil and heat for two minutes.

Add onions and cook until translucent, about 5 minutes.

Add garlic and cook for 2 minutes.

Add tomato paste, stir, and cook for 1 minute.

Add wine and clam juice.

Add Old Bay and hot sauce and stir; bring to a boil.

Add potatoes and cook for 4 minutes.

Add monkfish and cook for 5 minutes stirring.

Add scallops and butter and stir.

Add pepper and carrots and peas.

Cook for 4 minutes.

Serve with crusty bread (or crackers if you forgot to get the crusty bread).

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