Ingredients:

  • 4 cups fish stock or vegetable broth
  • 1 cup dry white wine
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 rib celery, diced
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 lb shrimp, peeled and deveined
  • 1 lb mussels, cleaned
  • 1 lb white fish fillets, cut into bite-sized pieces
  • 1 cup scallops, cleaned
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
  2. Pour in fish stock and white wine. Stir to combine.
  3. Add diced tomatoes, paprika, thyme, and bay leaf. Season with salt and pepper.
  4. Bring the soup to a gentle boil. Reduce heat and simmer for 15 minutes to develop flavors.
  5. Stir in shrimp, mussels, white fish, and scallops. Cook until the seafood is opaque and mussels have opened, about 5-7 minutes.
  6. Remove bay leaf and adjust seasoning if necessary. Ladle soup into bowls and garnish with parsley and lemon wedges.