1pound skinless cod, red snapper, or other firm-fleshed fish fillets
1pound sea or bay scallops, rinsed and drained
3/4cup red wine or sake, or dry white wine
2tablespoons minced ginger
12ounces smoke Spanish chorizo
2tablespoons olive or canola oil
1large yellow onion, chopped
2 1/2tablespoons minced garlic
2pieces roasted red peppers from a jar, cut into 1/4-inch dice
1 1/2cups raw white basmati rice
2cups reduced-sodium chicken broth
1-- (14-ounce) diced tomatoes in juice
1 1/2teaspoons salt
1teaspoon freshly ground black pepper
1/4cup coarsely chopped fresh cilantro (optional)
Cut the fish fillets into thin 1-inch squares, and cut the large scallops horizontally in half. In a bowl, mix the fish and scallops with the rice wine and ginger. Cut the chorizo on the diagonal into 1 1/4-inch-thick slices.
Heat a large heavy skillet with a lid over medium-high heat. Add the chorizo and cook, stirring occasionally, for about 3 minutes, until the fat begins to render and the sausage slices become brown. Remove with a slotted spoon and drain on paper towels. Cut the chorizo into 1/2-inch dice.
Drain the fat from the skillet and discard. Reheat the skillet with the oil over medium heat until very hot, about 30 seconds. Add the onion and garlic and stir-fry until translucent, about 5 minutes. Add the cooked chorizo, red peppers, and rice and stir to coat. Drain the wine from the seafood into the pan, then scrape up the browned bits from the bottom of the pan. Add the chicken broth, tomatoes with juice, salt, and pepper. Bring the mixture to a simmer and cover the skillet tightly. Cook for about 12 minutes.
Add the fish and scallops and mix. Cover tightly again and cook for 5 to 7 minutes, until the seafood is cooked. Test the fish for doneness by cutting into a chunk; it should be flaky. Scatter the edamame over the top and sprinkle with the cilantro, if using. Cover and cook 1 minute more, then serve immediately.