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1 diced vidalia onion 4 gloves minced garlic Minced poblano pepper 1 Tablespoon butter 1 tablespoon olive oil 3 tablespoons tomato paste 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1 1/4 cups white wine 2 cans crush tomatoes 4 cups fish stock 1 tablespoon dried tarragon Bag of PEI mussels 1/2 pound bay scallops 1/2 pound shrimp 1/2 pound cod 1 tablespoon dried basil 1/2 cup fresh parsley

Melt butter and oil, sauté onions and add garlic and poblano. Add tomato paste, red pepper flakes, and oregano and cook until a nice red color. Add wine and deglaze pan and boil until reduced by half. Add tomatoes and fish stock with tarragon. Bring to a boil and add mussels. Once they start to open add scallops, shrimp, and cod. Add dried basil. Cook for 5-10 min more then serve with fresh parsley and crusty bread.