Seafood Soup


2 tablespoons olive oil

2 cups onion chopped

2 small to medium-sized red peppers diced

1 fennel bulb with stalks

5 cloves garlic minced

2 cups dry white wine

1 cup water

2 tablespoons red wine vinegar

2 teaspoons Italian seasoning (or mix together oregano thyme, marjoram and basil)

1/2 – 1 teaspoon crushed red pepper

1/2 teaspoon salt

1 14.5 oz. can diced tomatoes with Italian seasoning

1/2 pound umbo sea scallops cut in half

1/2 pound jumbo EZ Peel Shrimp 13/15 count peeled and deveined

1 pound tilapia de-skinned and cut into bite-sized pieces

1/2 cup minced parsley


Heat oil in large Dutch oven (or large pot) over medium-high heat. Add onion and sauté for 3-4 minutes. Cut tops of fennel off. Dice fennel bulb. Add red pepper and fennel. Saute for another 5-7 minutes. Add garlic and sauté for 1 minute. Add white wine, water, red wine vinegar, Italian seasoning, crushed red pepper (adjust amount depending on your desire for spice), salt, canned tomatoes and bay leaves. Bring to a boil, cover, reduce heat to simmer and cook for approximately 15 minutes. Peel and devein shrimp. De-skin tilapia if it isn’t already. Cut tilapia into bite-sized pieces. Cut scallops in half. Add tilapia, shrimp and scallops to mix. Cook for another 10-12 minutes. Remove feather fronds from fennel and dice. Add fennel fronds and parsley to soup.