Fish Stew

1 Tbsp olive oil

2 cloves garlic, minced or pressed

½ large onion, chopped

¼ cup tomato paste

1 medium zucchini, cut length-wise in half, then cut into ¼ inch thick slices

½ jalapeño pepper (optional) chopped, seeds and membranes removed

1 large carrot, chopped

2 stalks celery, chopped

1 28-oz. can diced tomatoes with their juice

1 Tbsp cumin

1 Tbsp Italian seasoning

½ tsp freshly ground black pepper

8 oz cod, cut into 2 inch pieces

8 oz scallops, cut in half

1 cup water

In a large pot or Dutch oven, heat oil over medium heat. Add onion and cook until soft. Add garlic and cook one minute longer. Add tomato paste and cook for about two minutes, stirring constantly.  Add celery, carrot, and jalapeño pepper, if using. Sauté for 5 minutes. Add tomatoes, spices, water, fish, and zucchini and bring to a boil. Reduce heat to low and simmer for about 10 minutes, until zucchini is cooked and fish flakes easily.