Winter Seafood Stew from Monday-to-Friday Cookbook by Michele Urvater

Ingredients

• 2 cans (14½ ounces each) Italian-style stewed tomatoes
• ½ cup dry white wine
• 1 pound new potatoes
• 1 small onion
• 1 pound monkfish or sea scallops or combination of the two
• 1 teaspoon grated lemon zest or ½ teaspoon dried lemon peel
• 1 bottle (8 ounces) clam juice or 2 cups water or chicken broth
• Salt and freshly ground black pepper
• ½ pound fresh mushrooms
• 1 red bell pepper
• 3 or 4 fresh sage leaves or ½ teaspoon dried
• 2 tablespoons olive oil