As a light summer dinner or a hearty winter meal, this healthy rich seafood soup has layers of flavors and could be made with a variety of fresh seafood.
In a large pot (a dutch oven is perfect), heat oil over medium heat and add herbs and garlic. Saute until oil is fragrant, but garlic has not begun to brown.
Add onion and red bell pepper and a pinch of salt; cook and stir until tender about 5 to 7 minutes.
Add carrots and potato, cook 5 minutes longer.
Heat shrimp stock in a separate pot (if cold, mine was still a little frozen in the freezer).
Stir in tomato sauce, and tomatoes (hand crush whole tomatoes).
Add shrimp stock, bay leaf and adjust seasonings if needed.
Bring to a boil, then reduce heat and simmer, covered for at least 30 minutes (potatoes should be tender).
Once the potatoes are tender, stir in shrimp and scallops.
Cook, covered, 7 to 10 minutes longer or until shrimp turn pink.
Discard the bay leaf.
Ladle the soup into serving bowls. Sprinkle with fresh parsley and a dash of Old Bay, if desired.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!