Step 1

In a large pot over medium-high heat add the olive oil, celery, onions and carrots. Saute for 3-4 minutes then add the rest of the vegetables except for the tomatoes. Continue to cook the veggies over medium heat for 5 - 10 minutes.  Reduce the heat to low and let the veggies cook for 10-15 more.

Step 2

After the vegetables have cooked, add the stock, tomatoes and seasonings to the pot. Bring to a boil, then reduce the heat to low and let the soup simmer for 30 minutes.

Step 3

Add the seafood to the pot and continue to simmer for 30 minutes to an hour. Reseason to taste with sea salt and black pepper if needed.

Step 4

Garnish soup with chopped parsley and serve with your favorite crusty bread.