Camano Island Seafood Stew

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   1. Prep work: Slice and dice sausage, cilantro, and garlic. Section avocado. Clean and wash seafood. Remove skin from fish and trim beards off mussels.

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   2. Cooking: Slice and wrap bread in foil and place in 250degree oven. Turn large heavy non-reactive pot on medium high, add olive oil and fry sausage slices until they brown. Add garlic and scallions gently stirring for 2 minutes. Add chicken stock, dried red pepper, diced tomatoes, azafran, and bring to a boil.Add white wine and reduce to taste. Add oregano and seafood while simmering gently (10 minutes). Taste and adjust spices, salt and pepper as necessary. Add cilantro, avocado, and serve immediately in large bowls along with hot bread. Receive graciously the spontaneous worship.

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