Succulent Seafood & Roasted Vegetable Soup Recipe

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Type: Succulent Seafood & Roasted Vegetable Soup Free Cooking Recipe – Soups

It’s alright!

Ingredients / Directions
2 red pepper
seeded and quartered
1 eggplant
quartered
4 tbsp olive oil
salt and ground black pepper
1 large onion
chopped
2 celery stalks
chopped
4 garlic cloves
chopped
1/2 teaspoon chili powder
1/2 cup(s) all-purpose flour
4 cup(s)s hot fish stock
1 cup(s) creamed tomatoes or tomato puree
2 sprigs fresh thyme
1 teaspoon sugar
9 oz fillet haddock or cod
cut into 1 inch chunks
9 oz raw shrimp
9 oz squid rings
juice of 1 lime
2 tbsp chopped fresh parsley Preheat the oven to 400 F. Place the peppers and eggplant in a roasting pan. Sprinkle half the olive oil on top
season and roast for 25 minutes until tender and a little charred.
Heat the remaining oil in a large pan and cook the onion
celery and garlic for about 5 minutes.
Add the chili and flour and cook for 1 minute
stirring constantly. Gradually add the stock
then the tomatoes.
Cut the peppers and eggplant into 1 inch chunks and add to the pan with the thyme and sugar.
Bring to a boil
cover and simmer for 15 minutes.
Add the seafood to the pan and simmer for an additional 5 minutes until tender. Add lime juice
salt and pepper to taste.
Stir in the parsley
ladle into bowls
and serve with crusty bread and chilled white wine.

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