Ingredients:

  • ¼ cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tsp red pepper flakes
  • 1 tbsp tomato paste
  • 1 can crushed tomatoes (28 oz)
  • 1 cup white wine (e.g., Sauvignon Blanc)
  • 2 cups seafood stock
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent (about 3-4 minutes).
  3. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Add the diced red bell pepper and red pepper flakes; sauté for another 3-4 minutes.
  5. Stir in the tomato paste, cooking for an additional 2 minutes to deepen the flavor.
  6. Add the crushed tomatoes and white wine; stir well to combine.
  7. Pour in the seafood stock, stirring to blend all the ingredients.
  8. Bring to a gentle boil, then reduce heat and let simmer uncovered for 30 minutes, stirring occasionally.
  9. Add chopped basil and parsley, and season with salt and pepper to taste.