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1/2 lb Bay Scallops
1/2 Teaspoon Ground Black Pepper
1/2 lb Lump Crab Meat
1 Cup Fennel, Diced
1/2 Cup Fresh Basil, cut into fine strips
1 Cup Green Bell Pepper, diced
8 Teaspoon Olive Oil
1/4 Teaspoon Red Pepper Flakes
1 1/2 Teaspoon Salt
1/2 Cup Scallions, cut into 1-inch pieces
1/2 lb Shrimp, half length-wise
1/2 lb Tilapia, diced
1 (28-oz) Can Diced Tomatoes
In a saucepan, sweat the red pepper flakes in the olive oil for about 30 seconds. Add the scallions, fennel, and green pepper, and continue to sweat for about 3 to 4 minutes over moderate heat. Add the tomatoes, including the juice, and bring to a boil. Simmer for about 8 minutes until all vegetables are tender. Combine the halved shrimp and diced tilapia with the scallops in a bowl and season with salt and pepper; mix very carefully. Add the seasoned seafood to the simmering tomatoes, bring to a near boil, and cook gently for 3 to 4 minutes. Add the crab meat and basil, stir very carefully, and heat through. Divided stew into 4 equal portions, about 2 cups per serving, garnish with basil leaves, and serve hot.
Tomatoes have a variety of health benefits. Tomatoes are a great source of vitamins.