Scallop Gumbo

from Mark Bittman in The New York Times
via Sue Gilbert

serves 6

¼ cup extra-virgin olive oil

2 tablespoons butter

⅓ cup flour

1 onion chopped

1 green pepper, chopped

2 celery stalks, chopped

2 tablespoons minced garlic

Salt

Black pepper

2 to 3 cups vegetable or chicken stock

2 cups chopped tomatoes with juice (canned is fine)

1 tablespoon fresh thyme or 1 teaspoon dried

1 tablespoon fresh thyme or 1 teaspoon dried

2 bay leaves

Cayenne pepper to taste

1 pound scallops

Chopped fresh parsley for garnish

Put oil and butter in a large pot over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly until roux darkens and become fragrant, about 15 to 20 minutes. Adjust heat to be sure mixture does not burn. Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook until vegetables have softened, about 10 more minutes.

Stir in stock, tomatoes, thyme, oregano, bay leaves, and cayenne. Cover, bring to a boil, and then reduce heat so that soup bubbles steadily. Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about two minutes. Remove bay leaves. Garnish with parsley.

You can also use other fish, such as snapper.