I skipped the capers, added bay scallops and used jumbo shrimp cut in bite sized pieces -also Fire Roasted tomatoes replaced the petite diced. This incredible soup was served with crusty roll and grated parmesan - YUM (Original recipe from cookincanuck.com)
Ingredients
Gluten free
∙ Serves 6-8
Seafood
1/3 lb Bay scallops
6 Shrimp, jumbo
1 1/4 lb Tilapia filets
Produce
1 Carrot, large
1/2 cup Flat leaf parsley
3 clove Garlic
1 Onion, medium
1/2 tsp Oregano, dried
1 Red bell pepper, medium
1 can(s) Tomatoes with garlic undrained, fire roasted
Canned goods
3/4 cup Vegetable broth
Baking & spices
1/2 tsp Kosher salt
1/4 tsp Red pepper
1 Salt and pepper
Oils & vinegars
1 tbsp Olive oil
Beer, wine & spirits
1 White wine
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