Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 2 medium carrots, diced
  • 1 tbsp fresh ginger, grated
  • 6 cups low-sodium vegetable broth
  • 1 tsp ground turmeric
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup fresh baby spinach
  • 2 tbsp fresh lemon juice
  • 1/2 lb cod, cut into 1-inch chunks
  • 1/2 lb raw shrimp, peeled and deveined
  • 1/2 lb scallops, sliced

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, celery, and carrots. Sauté for 5–7 minutes until the onions are translucent and the carrots begin to soften.
  2. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until the aroma is sharp and fragrant.
  3. Pour in the vegetable broth and stir in the turmeric, sea salt, and black pepper.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 10 minutes, allowing the vegetables to tenderize.
  5. Stir in the baby spinach until just wilted.
  6. Gently add the fish, shrimp, and scallops. Simmer for 3–5 minutes until the shrimp turn opaque and the fish flakes easily with a fork.
  7. Remove from heat and stir in the fresh lemon juice to brighten the flavors.