Seafood Soup With Crab And Shrimp

For the Seafood:

• 1/2 pound crab meat, picked over for shells
• 1/2 pound large shrimp, peeled and deveined
• 1/2 pound fish fillet, cut into chunks (cod or halibut works well)
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Red pepper flakes (optional, for a bit of heat)

For Garnish:

• Fresh parsley or cilantro
• Lemon wedges
• Crusty bread for serving

Instructions

1. Sauté the Aromatics

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots, sautéing until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute until it’s fragrant, being careful not to let it burn.

2. Build the Broth

Stir in the diced bell pepper and cook for another 2 minutes until slightly softened. Add the diced tomatoes with their juices and the tomato paste. Mix well to combine, allowing the tomato paste to coat the vegetables, which will help create a richer base for the soup.

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