2 T extra virgin olive oil
1 organic onion – chopped
3 cloves garlic – diced
4 stalks organic celery – chopped
3 organic carrots – chopped
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper
2 bay leafs
1/2 cup Sherry or Vermouth
1 28oz can organic diced tomatoes
2 cups organic vegetable broth
1/2 cup frozen organic corn
1/2 cup wakame (a sea vegetable)
1/2 lb frozen organic shrimp
1 lb sustainably fished or farmed white fish – Pacific cod (long line caught) is a great choice
Fresh parsley to garnish


In a large soup pot, saute the onion, garlic, celery and carrots in olive oil until soft.
Stir in the spices and toss to coat.
Add sherry or vermouth and let simmer for 2 minutes.
Add corn, tomatoes, wakame and vegetable broth and bring to a boil. Once boiling, reduce heat to low and simmer, covered for five minutes.
Add shrimp and fish. Simmer uncovered for 10 minutes more, until fish is cooked through.
Season to taste with S & P.
Ladle into bowls. Garnish with parsley and another sprinkle of red pepper (optional) and enjoy.