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Succulent Seafood and Roasted Vegetable Soup

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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 tsp chili powder
1/2 cup all-purpose flour
4 cups hot fish stock
1 cup creamed tomatoes or tomato puree
2 sprigs fresh thyme
1 tsp 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 400ºF.
  • 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.

Serves 6