INGREDIENTS
3 tbsp. Taste of Inspirations Olive oil
2 celery ribs, cut thinly
4 garlic cloves, peeled and minced
1/3 cup white cooking wine
2 tbsp. my essentials tomato paste
8 cups seafood or shrimp stock
1/4 tsp. Food Lion crushed red pepper flakes
1 orange, juiced
Zest from two oranges
3 cup fennel bulbs, cut in an "x" pattern
1/2 cup tomato, peeled, seeds removed, and chopped
1 1/2 tsp. Food Lion sea salt and fresh ground pepper
1 1/2 lbs. Grouper fillet, cubed into 1" squared
1 lb. Food Lion Shrimp, peeled and deveined
DIRECTIONS
1.Prepare all of your ingredients and chop all of the necessary ingredients.
2.In a large soup pot, pour the stock and place on the stovetop over medium heat.
3.Wash all of the shrimp, peel, and devein.
4.Cut the grouper into 1" squares
5.Add in the fish, vegetables, wine, olive oil, crushed red pepper, orange juice into the stock and bring to a roaring boil.
6.Cook until the vegetables are soft and the shrimp and grouper are cooked, about 20 to 25 minutes. Reduce to a simmer and simmer for 15 minutes before serving.
