INGREDIENTS:
- 1 tablespoon avocado oil
- 2 shallots (minced)
- 8 organic garlic cloves (sliced)
- ½ tablespoon organic dried oregano
- ½ tablespoon organic red pepper flakes
- ½ tablespoon himalayan sea salt
- ½ tablespoon freshly ground black pepper
- 1 ½ cups white wine (I used pinot grigio)
- 1 28-ounce can organic crushed tomatoes
- 1 8-ounce jar of wild caught clam juice
- 2 cups filtered water
- 2 organic bay leaves (organic)
- 1 organic strip of orange zest
- ½ pound wild caught mussels
- ½ pound wild caught clams
- ½ pound wild caught cod
- 2 wild caught lobster tails
- 1-pound wild caught shrimp
- ½ pound wild caught squid (chopped)
INSTRUCTIONS:
- Head a large stainless-steel pot that has a lid to medium heat.
- Once heated, add the avocado oil.
- Once heated, add the shallots.
- Cook the shallots until softened and translucent (a few minutes).
- Then, add the garlic, oregano, red pepper flakes, salt and pepper. Sauté for a couple minutes.
- Then, add the wine. Bring to a boil until reduced to half the wine.
- Then, add the tomatoes, clam juice, water, bay leaves and orange zest.
- Stir well, and then simmer on low for 30 minutes.
- Then, add he clams. Cover and cook for 5 minutes.
- Uncover. Then, add the mussels. Cover and cook for 5 more minutes or until the shells are opened.
- Uncover. Then, add the lobster. Once the lobster is fully cooked, remove from the pot.
- Deshell and reserve the lobster for topping the soup.
- Then, add the cod and shrimp to the pot.
- Cover and cook until opaque (about 5 or so minutes)
- Once opaque, add the squid.
- Stir well and season with salt and pepper to taste.
- When serving, top with the lobster and a little oregano.
- Service with your favorite garlic bread or veggie.
