Ingredients
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2 tablespoons olive oil
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1 cup sliced mushrooms
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1 tablespoon mixed Italian herbs
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1/4 teaspoon salt
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1/4 teaspoon red pepper flakes
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fresh ground black pepper
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2 (16 ounce) cans low-sodium diced tomatoes, with their liquid
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1/3 cup dry red wine (or to taste)
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12 ounces white fish fillets (mahi-mahi, halibut, cod suggested)
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1 (6 ounce) can all-white crabmeat
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8 -12 cooked shrimp, tails removed
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1 teaspoon sugar
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chopped fresh parsley (garnish)
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1 1/2 cups chopped onions
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1 garlic clove, minced
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1 (6 ounce) jar roasted red peppers, drained and chopped
Instructions
- Heat the oil over medium-high heat in a Dutch oven and add the onion; cook, stirring, until softened, about 2 minutes.
- Stir in the mushrooms, Italian herbs, garlic, salt, red pepper flakes, and black pepper and cook until the mushrooms have softened, about 2 minutes.
- Stir in the tomatoes and wine and heat to a boil.
- Cut the fillets into chunks and stir into the soup, making sure all pieces are submerged. Reduce heat to a slow boil and cook until the fish is cooked through, about 5 minutes.
- Stir in the crabmeat, roasted red peppers and shrimp, if using. Continue to cook until just heated through, about 3 minutes.
- Taste - if acidic, add the sugar.
- Serve garnished with the parsley.