- 1 tablespoon olive oil
- 1 onion, chopped
- 4 scallions, chopped
- 5 cloves garlic, minced
- 2 small red potatoes, quartered
- 2 (8 ounce) bottles bottled clam juice
- 1 (28 ounce) can diced tomatoes
- 1 cup dry white wine
- 1 pound cod, cut into chunks
- 8 ounces sea scallops
- 8 ounces large shrimp
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh basil leaves, chopped
- Salt
- 1 pinch Ground red pepper
- 1 tablespoon olive oil
- 8 thick slices French bread
- 1 tablespoon dried marjoram
- 1 teaspoon garlic powder
- 1 tablespoon shredded Romano cheese
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat the oil in a large saucepan over medium-high heat. Add the onions, scallions, garlic, and potatoes. Cook, stirring often, for 5 minutes, or until soft. Add the clam juice, tomatoes (with juice), and wine. Bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for 10 minutes.
- Add the cod, scallops, and shrimp. Cook, stirring occasionally, for 5 minutes, or until the fish, scallops, and shrimp are opaque. Add the dill and basil. Season with salt and pepper.
- Arrange the bread on a large baking sheet. Brush each slice with the oil. Sprinkle the marjoram, garlic powder, and cheese over each slice. Bake for 15 minutes, or until crisp and golden brown. Serve with the stew.