Recipe

1. Mix the flour and paprika and coat the scallops and shrimp and set aside ( shake of excess flour). In a stew pot on a low flame saute the fennel in 1/2 of the olive oil for 5 minutes. Add the onion, poblano and saute another 5 minutes. Add the tilapia and garlic and saute for 3-5 minutes and break apart the tilapia filet while stirring. Add the crushed chilis and stir for 30 seconds. Add the tomatoes with juice and oregano and stir while breaking apart tomatoes. After 5 minutes add the stock.Turn flame up to medium and continue cooking. In another pan add the white wine and steam to open the mussels discarding the ones that don't open. Add this along with the juices to the tomato stock. Use the remaining oil to coat a pan and saute the shrimp in scallops for 3 minutes. Add this to the remaining ingredients along with the reserved green parts from the fennel bulb, the calamari rings and cook for another 5 minutes stirring frequently.