This stew tastes of the sea -- if the sea was delicately perfumed with tomatoes, aromatics, and herbs. Plus, the broth was so good that we drank it on it's own. 

Dad's Favorite Seafood Stew

Serves: 4 to 6 
Prep time: 25 min 
Cook time: 17 min

• 1/3cup extra virgin olive oil
• 4crushed garlic cloves
• 6peeled and seeded roma tomatoes cut into thin strips
• 1cup homemade fish stock, purchased seafood stock or clam juice
• 1/2cup dry white wine
• 1pound skinned saltwater fish filets(snapper, sole, halibut, cod) cut into 2 inch chunks
• 16large peeled and deveined raw shrimp
• 16sea scallops
• 1/2cup finely shredded fresh basil leaves
• 1/2cup chopped flat leaf parsley

1. Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about two minutes or until the garlic is fragrant but not browned.
2. Add the tomatoes, stock and wine and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead - just reheat before adding the seafood)
3. Add the fish and seafood and simmer for about 5 minutes until just done (Don't over cook!). Stir in the parsley and basil and serve immediately ( with that crusty bread!!)

https://food52.com/recipes/14754-dad-s-favorite-seafood-stew