Adapted from recipe for Dad’s Favourite Seafood Stew via food52. I used a garlic press to crush the garlic. To prepare the plum tomatoes, plunge into boiling water for about 30 seconds or until the skins burst; with slotted spoon, transfer to bowl of ice water to cool. Drain and peel. Cut in half crosswise and scoop out the seeds; cut flesh into thin strips.

Most supermarkets sell fish stock or ask at a fish store – they often carry it in their freezer section. If you prefer, omit the scallops and shrimp and use 2 lb (900 g) of fish. Be creative – this recipe is only a guideline.

⅓ cup olive oil
4 cloves garlic, crushed
6 ripe plum tomatoes, peeled, seeded and cut in thin strips (about 2 cups)
1 cup fish stock (homemade or store-bought) or clam juice
½ cup dry white wine
1 lb (450 g) skinless fish fillets (such as cod, grouper, halibut, monkfish or salmon), cut in 2 inch chunks
16 scallops
16 large shrimp, peeled and deveined
½ cup finely shredded basil leaves
½ cup chopped Italian parsley
Crusty bread

In large Dutch oven, heat oil over low heat; cook garlic for 2 minutes, stirring occasionally, or until fragrant but not browned. Stir in tomatoes, fish stock and wine. Bring to a boil. Reduce to medium-low; cook uncovered for 10 minutes. (Make ahead: Cool; cover and refrigerate mixture for up to one day. Reheat before adding seafood.)

Gently stir fish, scallops and shrimp into simmering tomato mixture. Cook uncovered 5 minutes or until seafood is just cooked through. Stir in basil and parsley.

Serve with crusty bread.

Males about 4 servings.