Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil 2 ts Crumbled dried oregano
1 Red onion, chopped Cayenne pepper to taste
1 White onion, chopped 1 lb Tomatoes, peeled, seeded
4 Garlic cloves, pressed -and chopped
-and minced 1 ts Green salsa
1/4 c Minced cilantro 2 ts White wine
1 Red bell pepper, roasted, Salt
-cored, seeded, sliced 1/2 lb Shrimp, shelled, de-vein
1 Anaheim chile pepper, 1/2 lb Scallops
-roasted, cored, seeded, 2 lb Clams, steamed, shelled
-sliced 1/2 lb Firm fleshed fish... snapper
1 Jalapeno chile pepper, -or monkfish, cut into
-roasted, cored, seeded, -bite-sized chunks
-minced 1/2 c Grated cheddar cheese
1 1/2 tb Chili powder Sour cream for garnish
2 ts Ground cumin

Heat oil in a wide, deep skillet. Saute the onions, garlic and
cilantro until the onions are soft and translucent. Add bell
pepper, Anaheim and jalapeno peppers, chili powder, cumin, oregano
and cayenne and stir well to mix.
Stir in tomatoes and green salsa, cook over low heat, stirring
often, until the tomatoes break down into pulp. When mixture starts
to stick to the pan, add the wine and stir vigorously to loosen it
and make a dense sauce. Season to taste with fresh cilantro.
Stir in shrimp, scallops and fish. Simmer until all are opaque when
cut into, about 12 minutes. Add clams and simmer another 2-3
minutes.
Remove from heat and stir in cheese, if desired. Garnish with sour
cream and serve.

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