Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium celery stalk, diced
  • 4 cups seafood stock or fish broth
  • 1 can (14 oz) diced tomatoes with juices
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 8 oz shrimp, peeled and deveined
  • 8 oz white fish fillets, cut into bite-sized pieces
  • 4 oz mussels or clams, scrubbed (optional)
  • ¼ cup fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, about 5 minutes.
  2. Stir in the seafood stock and diced tomatoes. Season with thyme, salt, and pepper.
  3. Bring mixture to a boil, then reduce heat to low. Let it simmer for about 10 minutes to meld flavors.
  4. Add shrimp and fish pieces to the pot. If using, add mussels or clams. Cook for an additional 5-7 minutes or until seafood is cooked through.
  5. Stir in chopped parsley before serving. Serve hot with lemon wedges on the side.