Seafood Stew with Toasted Baguette Slices

Thaw shrimp, halibut, and scallops, if frozen. Peel and devein the shrimp. Rinse the shrimp, halibut and scallops and pat dry with paper towels. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the shrimp, halibut, and scallops to separate spots in the hot skillet. Cook the shrimp and scallops for 2 to 4 minutes or until opaque, turning once halfway through cooking and transferring them to a plate when they are finished cooking. Cook the halibut for 8 to 12 minutes or until the fish flakes when tested with a fork. Transfer the halibut to a cutting board; cut into 1-inch pieces. Cut the scallops in half. Set the seafood aside.

Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add bell pepper and onion. Cook for 8 minutes or until the vegetables are tender, stirring occasionally. Add jalapeño and garlic; cook and stir for 2 minutes more. Add the water, tomatoes, and broth. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

Add the seafood to the hot stew. Cook for 1 to 2 minutes or until heated through. Stir in cilantro just before serving. To serve, ladle the stew into bowls. Top with toasted baguette slices.