Seafood Soup

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• White fish fillets (1/2 pound, cut into chunks)
• Mussels (1/2 pound, cleaned)
• Scallops (1/2 pound)
• Shrimp (1/2 pound, peeled and deveined)
• Salt and pepper (to taste)
• Thyme (1 teaspoon)
• Bay leaf (1)
• White wine (1/2 cup)
• Fish stock (4 cups)
• Tomatoes (2 medium, diced)
• Red bell pepper (1, diced)
• Celery (2 stalks, sliced)
• Carrots (2 medium, sliced)
• Garlic (3 cloves, minced)
• Onion (1 medium, diced)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, celery, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
3. Add the tomatoes, fish stock, white wine, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Add the shrimp, scallops, mussels, and white fish fillets. Cook for an additional 5-7 minutes, or until the seafood is cooked through.
5. Remove the bay leaf and discard.
6. Garnish with fresh parsley before serving.
7. Serve hot and enjoy!