Sopa de Mariscos

Ingredients

• 1 pound shrimp
• 1 pound mussels
• 1 pound white fish fillets (e.g., cod or haddock)
• 14.5 ounces canned diced tomatoes
• 4 cloves garlic
• 4 cups fish stock
• 2 tablespoons olive oil
• 1 medium onion
• 1 medium red bell pepper
• 1 tablespoon fresh parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 medium lemon

Instructions

1. 1

   In a large pot, heat 2 tablespoons of olive oil over medium heat.

2. 2

   Add 1 medium chopped onion and 1 medium chopped red bell pepper. Sauté for about 5 minutes until softened.

3. 3

   Mince 4 cloves of garlic and add to the pot. Cook for an additional 1-2 minutes until fragrant.

4. 4

   Add 14.5 ounces of canned diced tomatoes (with juices) to the pot, stirring to combine.

5. 5

   Pour in 4 cups of fish stock and bring the mixture to a simmer.

6. 6

   Season the soup with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of red pepper flakes.

7. 7

   Once simmering, add 1 pound of shrimp and 1 pound of mussels to the pot. Cover and cook for 5-7 minutes, or until the mussels open and the shrimp turn pink.

8. 8

   Cut 1 pound of white fish fillets into bite-sized pieces and add to the pot. Cook for an additional 3-5 minutes until the fish is cooked through.

9. 9

   Finely chop 1 tablespoon of fresh parsley and stir into the soup just before serving.

10. 10

    Serve hot, garnished with lemon wedges for squeezing over the soup.