Source: dLife

This soup has a great variety of fish in it and tastes great.

Servings

2 tbsp unsalted butter
1 medium onions , finely chopped
1 medium garlic cloves , crushed
1 small red bell peppers , chopped
0.5 tsp sugar
1 pinch tabasco sauce
0.25 cup white all purpose flour
2.5 cup homemade fish stock
14 oz Tomatoes, chopped, choice, canned, FS
4 oz Mushrooms, drained, can , chopped
1.25 cup whole milk
8 oz white fish, scrod , cut into cubes
4 oz haddock fillet , skinned, and cut into bitesize cubes (smoked haddock)
12 Mussels, blue, raw, medium , cleaned (if desired)
1 pinch salt and pepper (ground black pepper)
1 pinch chopped parsley , to garnish

1 Melt the butter in a large heavy pan and cook the chopped onion and crushed garlic gently (softened, not browned).
2 Add the chopped red pepper, season with salt, pepper, sugar and Tabasco sauce.
3 Sprinkle flour over and cook gently for 2 minutes, stirring.
4 Slowly stir in the stock and add the canned tomatoes, with their juices and the mushrooms.
5 Bring to boil over medium heat, stir well, reduce heat and simmer gently until vegetables are soft. Add milk and bring back to boil. Add the fish to pan and simmer for 3 minutes.
6 Add the mussels and cook for another 3-4 minutes (or until fish is tender, but not breaking up). Discard any mussels that remain closed.
7 Adjust the consistency with a little extra fish stock or milk, if necessary.
8 Check the seasoning.
9 Ladle soup into warm bowls and garnish with chopped parsley.

This soup can be served like a stew if you add some brown bread or garlic bread . A fish lovers delight. This soup has a great variety of fish in it and tastes great. Try using cod instead of haddock.