Ingredients
1/2 cup (125 mL) dry white wine
1/2 cup (125 mL) chicken stock
2 shallots, minced
1 clove garlic, minced
1 tomato, peeled, seeded and diced
2 tsp (10 mL) tomato paste
Pinch powdered saffron
6 oz (170 g) halibut, monkfish or turbot cut in 1-in (2.5 cm) pieces
6 oz (170 g) shrimp, peeled and deveined
6 oz (170 g) scallops
1 tbsp (15 mL) cornstarch
1/2 cup (125 mL) cream
Salt and pepper
12 oz (375 g) pasta, cooked
1/4 cup (50 mL) chopped fresh parsley
 
Directions
In a skillet, combine wine, chicken stock, shallots, garlic, tomato, tomato 
paste and saffron. Over medium heat, bring to a simmer and cook for 2 
minutes.
 
Add fish, shrimp and scallops. Cover and simmer for 3 minutes or until 
shrimps are pink and fish and scallops are opaque.
 
With a slotted spoon, remove fish and seafood to bowl; keep warm.
Dissolve cornstarch in 1 tbsp (15 mL) of the cream and add to skillet along 
with remaining cream. Cook, stirring until boiling and thickened. Return fish 
and seafood to skillet, stirring to coat. Season with salt and pepper to taste. 
Spoon over pasta and sprinkle with parsley. Makes 4 servings. 

Source:  peishellfish.com