GUISADO DE PESCADO (Fish Stew) 

Ingredients: Three tablespoons butter, Two medium yellow onions, Four cloves garlic, minced; One sweet red bell pepper, chopped, Two tablespoons minced parsley, One 7 oz. can chopped green chili, One quarter teaspoon black pepper, One half teaspoon nutmeg, One 14-1/2 oz. can chopped tomatoes with juice, One teaspoon salt, One and a half cups white wine, Two cups water, One dozen large shrimp, cleaned; Two cans minced clams, Two to three pounds halibut or other firm white fish. 

Preparation: In large skillet that has a cover, heat the butter and sauté the onions, red pepper, parsley and chili, until onion is limp and vegetables are tender.  Stir in the black pepper and nutmeg.  Cut the fish into bite sized pieces.  Arrange on top of the vegetables.  Add salt, wine and water.  Cover skillet and bring the mixture to a boil.  Reduce heat and simmer about 15 minutes.  Add the shrimp, and the clams with their liquor.  Cook another 5 minutes.  Makes 6 to 8 generous portions.  Serve with warm French bread. Use a roux to thicken if desired.