Seafood Stew

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1/3 cup California Olive Ranch extra virgin olive oil
4 crushed garlic cloves
6 peeled and seeded Roma tomatoes cut into thin strips
1 cup homemade fish stock, purchased seafood stock or clam juice
½ cup dry white wine
1 pound skinned saltwater fish filets (snapper, sole, halibut, cod), cut into 2-inch chunks
16 large peeled and de-veined raw shrimp
16 sea scallops
½ cup finely shredded fresh basil leaves
½ cup chopped flat leaf parsley

Heat oil in a 4-6 quart Dutch oven or sauce pot. Add crushed garlic and sauté on very low heat for about two minutes or until garlic is fragrant but not browned.
Add tomatoes, stock and wine and simmer for about 10 minutes.
Add the fish and seafood and simmer for about 5 minutes until just done.
Stir in parsley and basil and serve immediately.