Fisherman's Soup

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1/2 cup chopped celery
• 2 garlic cloves, finely chopped
• 1 pound plum tomatoes, peeled, chopped
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh rosemary
• 1/2 teaspoon dried crushed red pepper
• 1 tablespoon all purpose flour
• 3/4 cup dry white wine
• 6 cups water
• 1 8-ounce orange roughy fillet, cut into 2-inch pieces
• 1 8-ounce sea bass fillet, cut into 2-inch pieces
• 8 ounces uncooked large shrimp, peeled, deveined
• 4 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole
• Additional chopped fresh parsley
• Sea salt
• Extra-virgin olive oil

1. Heat 3 tablespoons oil in large pot over medium heat.
2. Add onion, celery and garlic.
3. Saute 10 minutes.
4. Stir in next 4 ingredients.
5. Saute 2 minutes.
6. Sprinkle flour over.
7. Stir 2 minutes.
8. Add wine; cook until liquid evaporates.
9. Add 6 cups water.
10. Bring to boil.
11. Reduce heat; simmer 20 minutes.
12. Add all seafood to soup base.
13. Cook just until opaque in center, about 3 minutes.
14. Season with salt.
15. Ladle soup into 4 bowls.
16. Sprinkle with additional parsley and sea salt.
17. Drizzle soup with olive oil.

olive oil, onion, celery, garlic, tomatoes, parsley, fresh rosemary, red pepper, flour, white wine, water, fillet, bass fillet, shrimp, bodies, parsley, salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/fishermans-soup-103426 (may not work)