I received a couple of requests for the recipe for the Fruit de Mer that I mentioned I made a few newsletters ago. Here it is! This is a very forgiving and flexible recipe. You can substitute your favorite sea food, clams in the shell, calamari, etc.  This recipe serves four. Your only worry is overcooking the scallops and shrimp. One tbs olive oil in a high sided saute pan. Add one tbs of minced garlic (or a little more) and 1/4 cup mince shallots (or onion). Cook till onion/shallots are translucent do not brown. Add a 1/2 cup white wine and the juice from a can of minced clams. Save clams we will add later. Heat till reduced by 1/3. Add a medium can of strained minced tomatoes, a small can of tomato paste and 1/4 cup parsley. Add 1/2 tsp of red pepper flakes. Bring to bubbling. Add 1lbs of scrubbed muscles cover. In one minute add 3/4 lbs of Cod or other flaky white fish, cover. Minute later add four large sea scallops or eight medium scallops,cover. minute later add eight large shrimp, clams from the can, cover. As soon as shrimp are pink remove from heat. 

Serve over linguine with french bread!