Executive chef Hatt makes sure there's plenty of scrumptious garlic bread along side bowls of her tomato seafood stew simmered with peppers, herbs and wine. And she adds lemon wedges just in case guests want to spritz their seafood feast.
- Portion size 6 servings
In Dutch oven, heat oil over medium heat. Cook onion, green and red peppers and garlic until softened, about 5 minutes. Add potatoes,bay leaves, thyme and hot pepper flakes; stir to mix with onion and peppers.
Pour in stock; bring to boil, stirring. Cover and simmer until potatoes are almost tender, about 10 minutes. Add tomatoes, wine, tomato paste and half of the basil; bring to boil. Reduce heat and simmer uncovered, stirring a few times, until potatoes are tender and liquid has thickened slightly, about 8 minutes.
Meanwhile, rinse mussels and remove any beards. Chop lobster tail into 4 to 6 chunks; cut haddock into bite-size pieces. Shell and devein shrimp; slice scallops in half.
Nestle all seafood into tomato and potato mixture. Cover and simmer gently without stirring until mussels open, discarding any that don't, haddock flakes when tested and both shrimp and scallops are firm and opaque, about 10 minutes. Sprinkle with remaining basil, and parsley.