Cooking for Novices, Part 3: Seafood Stew

I wanted to make this before it warmed up too much around here for stew.  It is basic, simple, and is a winner around here for dinner.  You might have to pick a few things up at the store, but you can have dinner ready in under an hour with this recipe.

Ingredients:

2 stalks of celery.  Halved and diced.
2 carrots, peeled, halved, and diced.
2 plum tomatoes, diced.
1 small zuchinni, diced.
1/2 medium sweet onion, diced.
1 clove garlic, minced.
2 cod fillets, diced.
1 cup frozen scallops, thawed and rinsed.
1 cup uncooked ditalini.  You can use what you have on hand.
32 oz regular spaghetti sauce.  I use my homemade canned sauce, but any canned sauce will do.
32 oz can of crushed tomatoes.
2 tbsp Parmesan cheese.
1 tbsp granulated garlic.
2 tsp oregano.
1 tsp basil.
1 bay leaf.
Olive oil for saute.
S&P to taste.

Take a 6 qt pan and heat olive oil.
Add celery, carrot, onion, and garlic clove and saute until they start to become tender.
Add spaghetti sauce, crushed tomatoes, parm cheese, granulated garlic, oregano, basil, bay leaf, and S&P.
Bring to a boil, turn heat to low, and simmer for 30 minutes.
Add zucchini and seafood, bring to boil.  Let cook 3 minutes.
Add pasta, cook for 8 more minutes.

Serve with crusty bread and a salad for a quick easy meal.  Anyone can make this for sure...

You can add any seafood:  shrimp, crab, any firm fish, scallops, etc...  The sky is the limit.  I only used scallops and cod as this is what I had on hand.

Enjoy,

Bill