Peaty seafood soup

• ⏲️ Prep time: 25 min
• 🍳 Cook time: 75 min
• 🍽️ Servings: 6-8

Ingredients

• 500 g shrimp
• 3 lobster tails
• 300 g scallops
• 2 large onions (or 4 shallots)
• 3-4 cloves garlic
• 1 chilli
• 2 green peppers
• 4 tbsp coconut oil
• 2 cans diced tomatoes or tomato sauce (no citric acid, sieved to remove seeds)
• Fresh parsley (to taste)
• 200 ml beef bone broth
• 4 carrots
• 2 bay leaves
• 1 tbsp oregano
• Apple cider vinegar (optional, a dash)

Directions

1. Wash shrimps and scallops; set aside.
2. Boil lobster tails in a pot for 7-8 minutes, cool for 5 minutes, remove shells, and chop into small pieces.
3. Chop onions, peppers, chilli, garlic, and carrots into small pieces.
4. Heat 4 tbsp coconut oil in a large pot over medium heat.
5. Add onions and peppers; stir for 7-8 minutes.
6. Add chilli, garlic, and carrots; stir until carrots sweat.
7. Stir in sieved tomatoes, beef bone broth, and 2 cans’ worth of water (if using canned tomatoes).
8. Season with salt, pepper, oregano, and bay leaves; boil on medium heat for 30 minutes, stirring occasionally.
9. Add shrimps, lobster, and scallops; simmer for 30-40 minutes, adding water if needed.
10. Remove bay leaves, chop parsley, and stir in parsley and a dash of apple cider vinegar.
11. Let sit for 15 minutes before serving.