1 cup Chopped onion
1/2 tsp Garlic cloves, minced
1 tsp Dried crushed chilies (optional)
1 cup Chopped red pepper
1/2 tsp Pepper
2 tsp Canola oil
3 cups Stewed Tomatoes, with juice
1 cup Dry white (or alcohol-free) wine
1 cup Chicken Stock
1 lb Fresh (blue) mussels, scrubbed clean
340 g Halibut fillets, cut into 1 inch pieces
340 g Raw medium shrimp, peeled and deveined
1 1/2 cups Navy Beans
113 g Fresh (or frozen, thawed) scallops,
2 - 5 tbsp.Chopped fresh sweet basil

1) Sauté first 5 ingredients in canola oil in large pot or Dutch oven for about 10 minutes until onion is soft.

2) Add tomatoes with juice, wine and stock. Stir. Bring to a boil. Reduce heat to medium. Simmer, uncovered, for 20 to 25 minutes, stirring occasionally, until thickened.

3) Add next 4 ingredients. Stir. Cover. Simmer for 3 minutes.

4) Add scallops and basil. Stir. Cover. Simmer for about 2 minutes until scallops are opaque.

5) Discard any unopened mussels. Makes 10 cups (2.5 L).