Fisherman’s Soup

Nothing is better that a bowl of soup with fish and shrimp on a cold winter's day. This savory soup will surely hit the spot!

Fisherman’s Soup

1 tbsp olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 red bell pepper, seeded & diced

1 large carrot, diced

1/2 teaspoon dried oregano

1/8 - 1/4 teaspoon dried (crushed) chile flakes

1/2 cup chopped flat-leaf parsley

1/2 cup dry white wine

1 28-ounce can petite diced tomatoes (juices included)

3/4 cup vegetable broth

1/2 tsp kosher salt

1 1/4 pound. firm white fish (such as tilapia), cut into 1-inch pieces

1/2 pound medium shrimp, shelled

2 tablespoon capers

Salt and pepper, to taste

Heat the olive oil in a large saucepan set over medium heat.

Add the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.

Add the oregano and chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute.

Add the tomatoes and vegetable broth, and bring to a simmer.

Add the fish pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.

Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes.

Remove from heat, stir in capers and season to taste with salt and pepper.

Serve in warm bowls with crusty bread.