By Pamela Echemunor

Spice up your meals with just a dash of wine. Use wine for deglazing or for general seasoning, anyway you choose, always remember there’s nothing better than trying something new. Bon appetite!

BEANS WITH CABBAGE AND FISH 

Ingredients

• 1 1/2 tablespoons olive oil

• 1 cup chopped onion

• 2 garlic cloves, minced

• 5 tablespoons tomato paste

• 1 cup chopped fennel bulb

• 1 cup thinly sliced carrot

• 1 cup chopped red bell pepper

• 1 cup dry white wine

• 2 (8-ounce) bottles clam juice

• 1/2 pound peeled and deveined shrimp, chopped

• 1/2 pound sea scallops

• 1/2 pound skinless fillets, cut into 1-inch pieces

• 1 1/2 teaspoons chopped fresh tarragon

• 1/2 teaspoon chopped fresh thyme

• 1/2 teaspoon freshly ground black pepper

• Thyme sprigs (optional)

Method:

Heat olive oil in a large pan over medium heat. Add onion in pan and cook till brown, but not burnt then add garlic and allow to sauté 1 minute, stirring constantly.  Add tomato paste to pan; cook 7 minutes or until paste begins to brown, stirring occasionally. Add fennel, carrot, red bell pepper, dry white wine and clam juice and bring to a boil. Allow to simmer for about 15 minutes until vegetables are tender.  Stir in shrimp, scallops, and fish. Cover and cook 5 minutes or until fish is done. Gently stir in tarragon, chopped thyme, and pepper. Garnish with thyme sprigs, if desired.