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!