Servings: Makes 6 servings
In a large Dutch oven, heat the olive oil over a medium-high flame. Sauté the onions until they begin turning brown, 8 to 10 minutes. Toss in the bell peppers and cook an additional 3 minutes. Add the garlic, jalapeño, wine, clam juice, tomatoes, bay leaf, and lime juice (1/4 cup). Bring to a boil, then reduce to a simmer for 15 minutes.
Add the sea bass and the shrimp and continue cooking 5 minutes, until the shrimp are opaque. Remove from heat, discard the bay leaf, and stir in the cilantro and scallions. Serve with lime wedges and tortillas.
Sparkling limeade—Thinly slice 2 limes and crush them with 3 tablespoons sugar (using a fork) in a pitcher. Mix with sparkling water (about 1 liter).
Simple cheese course— Set out a plate of 3 cheeses, such as a mild sheep's milk (manchego), an aged goat cheese (Humboldt Fog or Coach Farm), and a sharp cow's milk (Tetilla or Stilton), with store-bought flatbread.
From the April 2004 issue of O, The Oprah Magazine
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