Tomato Seafood Soup

• 2 tbsp extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 2 medium potatoes, peeled and coarsely chopped
• 1/2 cup dry white wine
• 1 can (14 oz) diced tomatoes
• 1 1/2 cups fish stock
• 8 None large shrimp, peeled and deveined, tails intact
• 1 lb small black mussels, scrubbed and bearded
• 1 lb white fish fillets, cubed
• 1 tbsp lemon juice

1. Heat oil in a large saucepan on medium heat. Cook the garlic and red pepper flakes, stirring, for about 1-2 mins. Add the potatoes, wine, tomatoes, stock and 1/2 cup water to the pan; bring to a boil. Reduce the heat to low; simmer, uncovered, for about 10 mins, or until potatoes are just tender.
2. Add the seafood; simmer, covered, for about 5 mins, or until the fish is cooked and the mussels are open. Stir in the lemon juice to taste.

extra virgin olive oil, garlic, red pepper, potatoes, white wine, tomatoes, fish stock, shrimp, black mussels, white fish, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/35709 (may not work)