Ingredients

• 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

Instructions

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