Three Cups Of Seafood Stock

A Pound Of Shrimp Shelled And Deveined

1/2 Pound Scallops

3/4 Pound Cod Cut Into One Inch Cubes

A Cup Of Fresh Fennel Diced

A Cup Of Spanish Onion Diced

Two Tablespoons Diced Shallot

Three Cloves Of Garlic Minced

A 28 Ounce Can Of San Marzano Tomatoes Hand Crushed With Can Puree

Three Ounces Tomato Paste

Four Teaspoons Of Sea Salt

Three Teaspoons Of Crushed Red Pepper Flakes

Two Tablespoons Of Olive Oil

Two Tablespoons Fresh Italian Parsley Chopped

Into a soup pot, add the olive oil, fennel, Spanish onion, shallot, garlic, two teaspoons of sea salt, and two teaspoons of crushed red pepper flakes. Cook on medium high heat for 6 minutes stirring frequently. Add the tomato paste. Stir the mixture until all of the tomato paste is equally distributed. Cook for one minute. Add the tomatoes and seafood stock. Stir to incorporate all of the ingredients. Reduce the heat to low. Cover the pot 3/4 of the way and simmer for one hour.

Season the seafood with two teaspoons of sea salt and one teaspoon of crushed red pepper flakes.

After one hour, add the seafood. Cook uncovered for an additional 20-30 minutes until the seafood is just cooked through. Taste the soup and add more sea salt and/or crushed red pepper flakes if desired. Add the parsley. Turn off the heat.

Serve in bowls with crusty bread for dipping into the broth.