LOWCOUNTRY SEAFOOD STEW

1 lb. bay scallops

1 pint crab

3 lbs. white fleshed fish, bones and skin removed

12 oz. cooked bacon with 1/4 cup bacon oil reserved

2 large yellow onions, diced small

3 stalks celery, diced small

2 T. minced garlic

1 cup white wine

2 cups fish stock or clam juice

1/2 t. ground cumin

cayenne pepper to taste

2 bay leaves

1 t. thyme

salt to taste

5 lbs. potatoes, peeled, cubed and blanched for 15 minutes

1/2 pound okra, thickly sliced

2 lbs. peeled and diced tomatoes with juice

2 t. sugar to cut acid in the tomatoes

               Saute onions, celery, and garlic in bacon oil until onions and celery become tender but not browned.  Add okra and saute for 5 minutes longer.  Add wine and reduce for 5 minutes.  Add tomatoes, potatoes, and sugar and cook another five minutes.  Add stock and bring to a boil.  Add fish and crab with seasonings and cook until tender.  Add scallops and cook 2 minutes more.  Stir in crumbled bacon and adjust seasonings.  Serve in gumbo bowls with rice if desired.