Leave scallops whole and set aside. Cut fish into 1 inch cubes. There should be about 2 cups. Set aside. Cut tomatoes into 1/2 inch cubes. There should be about 3 cups. Set aside. Heat oil in heavy skillet or casserole and add garlic and onion. Cook, stirring, until onion is wilted. Add wine. Cook briefly and add tomatoes, bay leaf, hot pepper, salt, and pepper. Bring to a boil and cover closely. Let simmer about 5 minutes. Add scallops and fish and stir. Cover and cook about 5 minutes. Remove bay leaf. Sprinkle with parsley and serve.{$7e}(Original recipe for 4)
