Fish Soup

Yield:  4

Ingredients

• 12 large shrimp
• 8 large sea scallops
• 16 small hard-shelled clams
• 12 mussels
• ¾ pounds halibut fillet, cut into 1 inch pieces – (400grams)
• 4 large vine ripened tomatoes, seeded & diced
• 1 tablespoon olive oil – (30ml)
• 1 ½ cups dry white wine – (375ml)
• 3 teaspoons garlic, chopped – (15ml)
• ½ teaspoon dried hot red pepper flakes – (2.5ml)
• ½ teaspoon dried oregano – (2.5ml)
• 3 cups clam juice  – (750ml)
• 1 tablespoon extra virgin olive oil – (30ml)
• 3 tablespoons fresh basil leaves, chopped – (45ml)
• 3 tablespoons fresh flat leafed parsley – (45ml)

Directions

1. Clean and pat dry shrimps and scallops and season with salt and pepper.
2. Add shrimp and scallops to a large skillet with a bit of oil, hot but not smoking Cook turning only once so that they are crispy on the exterior.  They will continue to cook later when returned to the skillet.  Drain on paper towel.
3. Add the clams to the now emptied shrimp/scallop skillet.  Add the wine, garlic, pepper flakes and oregano and cover.  Cook for 3-4 minutes, stirring occasionally.
4. Add the mussels to the skillet and cover again. Cook for another 3-4 minutes until the mussels and clams begin to open.  Add clam juice and diced tomatoes and bring to a boil.
5. Season halibut cubes with salt and pepper.  Add halibut and seared shrimp and scallops to the skillet.  Cook until cooked through.
6. Ladle into bowls and discard any clams or mussels not open.  Drizzle with olive oil and top with basil and parsley
7. Serve and enjoy!