2 tablespoons margarine
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, diced
1 tablespoon minced garlic
Juice and grated peel (colored part
only) of 1 orange
1 14½-ounce cans diced tomatoes
1 8-punce can tomato juice
2 tablespoons minced fresh parsley
2 tablespoons minced fresh oregano,
or 2 teaspoons dried
1 tablespoon minced fresh thyme,
or 1 teaspoon dried
1 tablespoon minced fresh basil,
or 1 teaspoon dried
1 14½-ounce can chicken broth
Salt and pepper to taste
4 ounces halibut fillet
2 ounces bay scallops
2 ounces rock shrimp
24 ounces tiny cooked shrimp
Heat a medium soup pot over medium-high heat. Melt the margarine and add the red and green bell pepper, red onion and garlic; sauté until the vegetables are tender, about 7 or 8 minutes. Add the orange juice and grated peel, tomatoes and the juice, tomato sauce, parsley, oregano, thyme and basil. Simmer for 20 to 30 minutes. Add chicken broth and simmer another 5 minutes. Taste and adjust seasoning with salt and pepper, if necessary.
Cut the halibut into bite-size pieces and add to the soup along with the scallops and rock shrimp/ Simmer for 3 to 5 minutes or until the soup is just done. Be careful not to overcook. Add the tiny cooked shrimp and heat through before serving. Makes 10 cups.