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Seafood Stew



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Yesterday I had some guests around and the people were very special, thats why I had to cook smth, special.
I give you one recipe. It is very delicious and I recommend you to make it.

SEAFOOD STEW.

1 pound large shrimp
1 1/2 pound red snapper or cod fillets
1 pound sea scallops
1medium lime, halved
1teaspoon ground coriander
3teaspoons olive or vegetable oil
2large onions, diced
2large celery stalks, diced
2 medium carrots, diced
1medium red pepper, diced
1can(35 ounces)Italian plum tomatoes
1 extra-large vegetable or chicken flavor bouillon cube
1/2 cup dry white wine
1teaspoon sugar
1teaspoon salt
1/4teaspoon crushed red pepper
2 teaspoons chopped fresh parsley

1. Hold each shrimp curved side up; insert tip of kitchen shears under shell; cut about 1/2 inch deep along back through to tail to expose vein. Devein and rinse; do not remove shells.

2. Cut red snapper. Rinse scallops to remove sand from crevices. Pull tough muscle from side of each scallop. Into large bowl, squeeze juice from lime; stir in coriander. Add shrimp, red snapper, and scallops; toss to coat. Set aside.

3. In Dutch oven or saucepot, heat oil over medium heat; add diced vegetables and cook, stirring occasionally, about 25 minutes, until tender and browned.

4. Stir in tomatoes with their juice, next 5 ingredients, and 3/4 cup of water, breaking up tomatoes with back of spoon; heat to boiling over high heat.

5. Reduce heat to medium-low; cook 5 minutes to blend flavors. Stir seafood into tomato mixture; heat to boiling over high heat. Reduce heat to medium-low; cook, stirring occasionally, 5 to 10 minutes, until seafood is opaque throughout. Stir in parsley.

I love it.
It is really yummy-yummy-yummy.