Ingredients:

  • 1 lb (454g) firm white fish fillets (cod, halibut, or snapper), cut into 1-inch pieces
  • 1 lb (454g) large shrimp, peeled and deveined
  • 1 lb (454g) mussels, scrubbed and debearded
  • 1/2 lb (227g) calamari tubes, cleaned and cut into rings
  • 2 tbsp olive oil
  • 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 red bell pepper, chopped (about 1 cup)
  • 1 (28 oz) can crushed tomatoes (794g)
  • 1 (15 oz) can diced tomatoes, undrained (425g)
  • 4 cups (946ml) fish stock (or chicken stock if fish stock is unavailable)
  • 1 cup (237ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Heat olive oil in pot. Add onion, carrots, and celery; sauté until softened. Add garlic and red bell pepper; cook until fragrant.
  2. Stir in crushed tomatoes, diced tomatoes, fish stock, and white wine.
  3. Add oregano, thyme, red pepper flakes, salt, and pepper. Bring to a simmer, then reduce heat and cook for 20 minutes, allowing flavors to meld.
  4. Add the firm white fish to the soup and simmer for 5 minutes, or until it begins to flake easily.
  5. Add the shrimp and calamari. Cook for 3-5 minutes, or until shrimp are pink and calamari is tender.
  6. Add the mussels. Cover the pot and cook until the mussels have opened, about 5-7 minutes. Discard any mussels that do not open.
  7. Stir in fresh parsley. Ladle into bowls and serve immediately with lemon wedges.