Seafood Soup

Ease of preparation rating: Medium.

Yield:  4 servings.

Ingredients:

4 cups (950 ml) fish stock

3 tablespoons (45 ml) olive oil

1 red pepper, chopped

1 red chili pepper, seeded and chopped

1 white onion, chopped

4 cloves garlic, minced

1/2 tablespoon (7.5 ml) chopped parsley

1/2 tablespoon (7.5 ml) chopped cilantro

1/4 cup (60 ml) tomato paste

1 teaspoon (5 ml) ground cumin

1 cup (240 ml) long grain white rice

8 ounces (227 grams) small shrimp, peeled and deveined

6 ounces (170 grams) squid tubes, cut into rings

8 ounces (230 grams) fresh mussels, cleaned

8 ounces (227 grams) medium scallops

Salt and pepper

Lime wedges, to garnish

Cilantro, to garnish

Method:

In a large Dutch oven, bring fish stock to a boil over medium-high heat, then lower heat and simmer.

In a second pan, heat olive oil over medium-high heat, then stir in red peppers, chili peppers, onions, garlic, parsley, and cilantro.

Stir and cook for four to five minutes, or until onions are soft and slightly charred.

Stir in tomato paste and cumin, continue cooking for one to two minutes.

Transfer pan contents into the simmering fish stock.

Add rice to the fish stock and cook for ten minutes.

Stir in shrimp, squid, mussels, and scallops, continue simmering for ten minutes, until mussels open, shrimp is pink, and rice is tender.

Remove from heat, season with salt and pepper.

Serve soup hot, garnished with lime wedges and chopped cilantro.