Seafood Bowl

1 tablespoon light vegetable oil
1 small onion, minced
2 cloves garlic, minced
16 oz. can whole Italian tomatoes
and their juice
1/3 cup dry white wine
2 cups vegetable broth
1 bay leaf
1/4 cup chopped parsley
1/2 teaspoon fresh thyme leaves
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1/2 poblano or Anaheim chile, seeded and minced
1 pound sea bass, halibut or other firm, white fish cut in 1 1/2 – 2 inch chunks
1/2 pound bay scallops (or sea scallops cut into quarters)
1/4 cup chopped fresh cilantro


Saute onion and garlic in oil until translucent.
Coarsely chop tomatoes. Add them to pan, along with their juice, the wine, broth, bay leaf, thyme, parsley, and pepper. Bring to boil, reduce heat to low, cover and simmer 5 minutes.
Add chili and cook another 5 minutes.
Add fish and scallops and simmer 2-3 minutes, just until the fish and scallops turn opaque.

Serve over rice, topped with cilantro.