Freshen up your fish dish with salsa

1. Heat the olive oil gently in a wide pan with shallow sloping sides (a paella pan works perfectly). Add the garlic and cook a minute or two until soft, but uncolored. Stir in the chopped parsley and wine, raise the heat to high and cook until almost all the wine is evaporated. Add the clam juice after the wine has reduced. 

2.  Stir the cornstarch into the milk in a small bowl until the cornstarch is dissolved. Whisk into pan. Lower the heat, add the clams, scallops and the shrimp, and cover. Cook, shaking the pan periodically, until the shellfish is cooked through, about 15 minutes. The shellfish should be done perfectly at this point. Check the sauce and adjust seasonings, adding salt and pepper as you like.

Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth.