1. Heat the oil over medium-high heat in a Dutch oven and add the onion; cook, stirring, until softened, about 2 minutes. 2. Stir in the mushrooms, Italian herbs, garlic, salt, red pepper flakes, and black pepper and cook until the mushrooms have softened, about 2 minutes. 3. Stir in the tomatoes and wine and heat to a boil. 4. Cut the fillets into chunks and stir into the soup, making sure all pieces are submerged. Reduce heat to a slow boil and cook until the fish is cooked through, about 5 minutes. 5. Stir in the crabmeat, roasted red peppers and shrimp, if using. Continue to cook until just heated through, about 3 minutes. 6. Taste - if acidic, add the sugar. 7. Serve garnished with the parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
