Zuppa di Pesce (Italian Fish Soup)

Ingredients

• prepared low-sodium fish stock5.01 oz (142 g)
• refined sunflower oil0.71 oz (20 g)
• mussels in the shell1.27 oz (36 g)
• frozen squid tube with skin1.31 oz (37 g)
• walleye fillet with skin1.31 oz (37 g)
• tomatoes1.06 oz (30 g)
• sweet bell pepper1.06 oz (30 g)
• lemon0.18 oz (5 g)
• fresh dill0.07 oz (2 g)
• fresh parsley0.07 oz (2 g)
• yellow onion0.18 oz (5 g)
• carrots0.18 oz (5 g)

Directions

1. Add the cleaned mussels, diced squid, and pieces of fish fillet to the broth and cook for 3–4 minutes. Add tomato wedges, bell pepper strips, and finely diced carrot and onion; bring to a boil.
2. Sprinkle with chopped dill and parsley and serve with a lemon wedge, the seafood, and the cooked fish.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.