Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1/4 cup tomato paste (60 ml)
  • 8 cups fish stock (2 liters) - Good quality, low sodium if possible
  • 1 cup dry white wine (240 ml) - Something crisp like Sauvignon Blanc or Pinot Grigio
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 1 (14.5 ounce) can crushed tomatoes, undrained (411g)
  • 1 pound firm white fish fillets (450g) - Cod, haddock, or pollock, skin removed, cut into 1-inch pieces
  • 1 pound shrimp, peeled and deveined (450g)
  • 1 pound mussels, scrubbed and debearded (450g)
  • 1/2 pound scallops (225g)
  • Fresh parsley, chopped
  • Lemon wedges

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery, and sauté until softened. Stir in garlic, thyme, oregano, and red pepper flakes (if using). Cook until fragrant.
  2. Stir in tomato paste and cook for 1 minute. Deglaze the pot with white wine, scraping up any browned bits. Add fish stock, crushed tomatoes, and bay leaves. Bring to a simmer.
  3. Reduce heat and simmer for 20 minutes to allow the flavors to meld. Season with salt and pepper to taste.
  4. Add the white fish, shrimp, mussels, and scallops to the soup.
  5. Cover and cook until the fish is cooked through and flakes easily, the shrimp are pink and opaque, and the mussels have opened (discard any mussels that do not open).
  6. Ladle the soup into bowls. Garnish with fresh parsley and a lemon wedge.