Seafood Creole

¾ teaspoon dried oregano

½ teaspoon salt

½ teaspoon ground white pepper

½ teaspoon ground black pepper

½ teaspoon cayenne pepper

½ teaspoon dried thyme leaves

½ teaspoon dried sweet basil

¼ cup butter

1 cup peeled chopped tomato

¾ cup chopped onion

¾ cup chopped celery

¾ cup chopped green bell pepper

1 ½ teaspoons minced garlic

1 ¼ cups chicken stock

1 cup canned tomato sauce

1 teaspoon white sugar

½ teaspoon hot pepper sauce (such as Tabasco®)

2 bay leaves

1 pound peeled and deveined rock shrimp (thawed if frozen)

1 pound bay scallops (thawed if frozen)

1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.

Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.

Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.

Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.