Fish Soup With Tiny Seashells

• 2 tablespoons olive oil
• 12 cup chopped red onion
• 1 teaspoon chopped garlic
• 1 cup dry white wine
• 1 lb plum tomato, chopped (3 cups)
• 2 tablespoons chopped fresh basil
• 1 bay leaf
• salt and pepper
• 13 cup tiny shell pasta, cooked
• 12 lb scallops
• 12 lb firm fish, boneless skinless, cut in 1-inch pieces
• 14 lb small shrimp, peeled and deveined
• fresh basil, cut in thin strips (to garnish)

1. In a large saucepan, heat oil.
2. Add onion; saute until tender.
3. Add garlic, saute for 2 minutes.
4. Add the wine, heat to boiling.
5. Stir in tomatoes, chopped basil and bay leaf.
6. Simmer over low for 5 minutes.
7. Season with salt and pepper.
8. Stir in the cooked pasta and the scallops, fish and shrimp.
9. Cover and cook on low for 5 minutes or until fish is tender.
10. Ladle into bowls and garnish with basil.

olive oil, red onion, garlic, white wine, tomato, fresh basil, bay leaf, salt, tiny shell pasta, scallops, firm fish, shrimp, fresh basil

Taken from www.food.com/recipe/fish-soup-with-tiny-seashells-334834 (may not work)