Instructions: In a Dutch oven, heat oil over high heat. Add onion, bell pepper and dried-tomato bits (reconstitute tomatoes in hot water, wine or broth before mincing, if thats easier). Reduce heat to low and saute 5 minutes, stirring frequently. Add 2 garlic cloves, minced, during last 2 minutes.

Add lemon zest, hot-pepper flakes and plum tomatoes; saute 2 minutes. Add clam juice and wine. Bring to a boil over high heat, then reduce heat to low and simmer 10 minutes. Add fish pieces, shrimp, scallops and parsley; stir well. Cover and simmer 5 minutes or until seafood is cooked through.

In small bowl, combine mayonnaise and additional garlic; blend well.

To serve, ladle stew into serving bowls; top each with a dollop of mayonnaise. Serve with bread, couscous or rice.

This recipe yields 6 servings.

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