Fisherman’s Soup

Ingredients:

3 tbsp. olive oil
1 medium onion, finely chopped
½ cup chopped celery
2 garlic cloves, finely chopped
1 pound plum tomatoes, peeled, chopped
¼ cup chopped fresh parsley
2 tbsp. chopped fresh rosemary
½ tsp. dried crushed red pepper
1 tbsp. all purpose flour
¾ cup dry white wine
6 cups water
1 8-ounce orange roughy fillet, cut into 2-inch pieces
1 8-ounce sea bass fillet, cut into 2-inch pieces
8 ounces uncooked large shrimp, peeled, deveined
4 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole
Additional chopped fresh parsley
Sea salt
Extra-virgin olive oil


Method:

Heat 3 tbsp. oil in large pot over medium heat. Add onion, celery and garlic. Sauté 10 minutes. Stir in next 4 ingredients. Sauté 2 minutes. Sprinkle flour over. Stir 2 minutes. Add wine; cook until liquid evaporates. Add 6 cups water. Bring to boil. Reduce heat; simmer 20 minutes.
Add all seafood to soup base. Cook just until opaque in center, about 3 minutes. Season with salt.
Ladle soup into 4 bowls. Sprinkle with additional parsley and sea salt. Drizzle soup with olive oil.