Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup, 150g)
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • ¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) (60 ml)
  • 28 ounces crushed tomatoes (794g)
  • 8 ounces tomato sauce (227g)
  • 4 cups fish or vegetable broth (950ml)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 pound large shrimp, peeled and deveined (450g)
  • 8 ounces sea scallops (225g)
  • 8 ounces firm white fish, such as cod or halibut, cut into 1-inch pieces (225g)
  • 1 pound mussels, scrubbed and debearded (450g)
  • Fresh parsley, chopped
  • Lemon wedges

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, oregano, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  2. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2 minutes.
  3. Stir in the crushed tomatoes, tomato sauce, fish broth, and bay leaf. Season with salt and pepper. Bring to a simmer, then reduce heat and simmer for 15 minutes, allowing the flavors to meld.
  4. Add the shrimp, scallops, and white fish to the pot. Cook for 5 minutes, or until the shrimp turns pink and the fish is opaque.
  5. Add the mussels to the pot, nestling them amongst the other seafood. Cover the pot and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
  6. Remove the bay leaf. Stir in fresh parsley. Serve immediately with lemon wedges for squeezing.