Ingredients:

  • 2 tbsp Olive Oil (30 ml)
  • 1 large Onion, chopped (approx. 1 cup)
  • 2 Carrots, peeled and chopped (approx. 1 cup)
  • 2 Celery Stalks, chopped (approx. 1 cup)
  • 4 cloves Garlic, minced
  • 1 tsp Dried Thyme (5 ml)
  • 1 tsp Dried Oregano (5 ml)
  • 1/2 tsp Red Pepper Flakes (optional) (2.5 ml)
  • 1 (28 oz) can Crushed Tomatoes (800 g)
  • 6 cups Fish Stock (1.4 L)
  • 1 cup Dry White Wine (240 ml)
  • 1 Bay Leaf
  • Salt and Black Pepper to taste
  • 1 lb Firm White Fish Fillets (such as cod, haddock, or sea bass), cut into 1-inch pieces (450 g)
  • 1/2 lb Shrimp, peeled and deveined (225 g)
  • 1/2 lb Mussels, scrubbed and debearded (if using) (225 g)
  • 1/4 cup Fresh Parsley, chopped (60 ml)
  • 1 Lemon, cut into wedges, for serving

Instructions:

  1. Heat olive oil in the stockpot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic, thyme, oregano, and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Stir in crushed tomatoes, fish stock, white wine, and bay leaf. Bring to a boil, then reduce heat and simmer for at least 20 minutes to allow the flavours to meld. Season with salt and pepper to taste.
  3. Gently stir in the fish and shrimp. Simmer until the fish is cooked through and flakes easily, and the shrimp is pink, about 5-7 minutes. Add the mussels (if using) and cook until they open, discarding any that do not open.
  4. Stir in fresh parsley. Ladle the soup into bowls and serve hot, garnished with lemon wedges.