Hearty Seafood Soup

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Garlic

3 cloves, minced

Carrots

2, diced

Celery

2 stalks, diced

Red bell pepper

1, diced

Tomatoes

2 cups, diced (or 1 can of diced tomatoes)

Fish stock

4 cups

White wine

1 cup

Bay leaf

1

Thyme

1 teaspoon, dried (or 1 tablespoon fresh)

Salt

to taste

Pepper

to taste

White fish fillets

1 pound, cut into chunks

Mussels

1 pound, cleaned and debearded

Scallops

1 pound

Shrimp

1 pound, peeled and deveined

Fresh parsley

for garnish, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, minced garlic, carrots, celery, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the diced tomatoes, fish stock, white wine, bay leaf, thyme, salt, and pepper. Increase the heat to bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to meld the flavors.
4. Add the shrimp, scallops, mussels, and white fish fillets to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
5. Remove the bay leaf and discard.
6. Ladle the soup into bowls, garnishing each serving with fresh parsley. Serve hot and enjoy the symphony of flavors!