Ingredients:

¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1½ teaspoons minced garlic
1¼ cups chicken stock
1 cup tomato sauce
1 teaspoon sugar
½ teaspoon hot pepper sauce
2 bay leaves
1 pound rock shrimp, thawed if frozen
1 pound bay scallops, thawed if frozen
1 pound haddock, thawed if frozen

Directions:

1. Mix Seasonings:

In a bowl, mix together the dried oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil; set aside.
2. Cook Vegetables:

Melt the butter in a large pot over medium heat.
Add the chopped tomato, onion, celery, green bell pepper, and minced garlic to the pot.
Cook until the onion is translucent, about 5 minutes.
3. Simmer Sauce:

Stir in the chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves into the vegetable mixture.
Add the seasoning mixture and stir well.
Reduce heat and let the mixture simmer, stirring occasionally, for 20 minutes.
4. Cook Seafood:

Add the rock shrimp, bay scallops, and haddock to the tomato mixture.
Cook until the seafood is opaque and firm, about 20 minutes.
Remove and discard the bay leaves before serving.
Nutritional Information:
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Calories: 276 kcal per serving
Servings: 6