Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 ½ cups / 150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • ½ teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 6 cups fish stock (1.4 liters)
  • 1 cup dry white wine (240 ml)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 pound cod fillets (450g), cut into 1-inch pieces
  • 1 pound shrimp (450g), peeled and deveined
  • ½ pound mussels (225g), scrubbed and debearded
  • ½ pound clams (225g), scrubbed
  • Fresh parsley, chopped
  • Lemon wedges

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, carrot, and celery. Cook until softened, about 5-7 minutes. Add red pepper flakes (if using) and cook for 30 seconds more.
  2. Stir in crushed tomatoes, fish stock, and white wine (if using). Add oregano, thyme, bay leaf, salt, and pepper. Bring to a simmer.
  3. Reduce heat and simmer for 15 minutes to allow flavors to meld.
  4. Add mussels and clams to the pot. Cover and cook until they open, about 5-7 minutes. Discard any that do not open.
  5. Gently stir in cod and shrimp. Cook until the fish is opaque and flakes easily, and the shrimp is pink and cooked through, about 3-5 minutes. Be careful not to overcook!
  6. Remove the bay leaf. Ladle soup into bowls, garnish with fresh parsley and serve with lemon wedges. Enjoy this fish soup recipe!