Serve this with garlic bread for a warm and satisfying dinner.
3 tablespoons olive oil
1 onion, chopped
1 red pepper, chopped
2 carrots, diced in 1/4 inch cubes
pinch of cayenne pepper powder
1 tablespoon mixed dried herbs
1 teaspoon salt
1/2 teaspoon pepper
1 cup white wine
4 tomatoes, chopped
3 potatoes, diced in 1/2 inch cubes
1 cup water
1 pound whitefish filets (cod works well), cut into bite-sized pieces
1/2 pound scallops
1/3 cup heavy cream
1/4 cup parsley
Heat the olive oil over medium heat and add the onion, red pepper, and carrots. Cook for about 5 minutes without browning.
Stir in the cayenne, herbs, salt, and pepper. Then add the white wine and tomatoes and bring to a boil. Add the potatoes, cover, and cook for 10 minutes.
Add the water and cook uncovered until the potatoes are just done, about 5 minutes. Stir in the fish and the scallops and cook another five minutes or just until the fish is cooked through. Stir in the heavy cream and parsley and serve hot.