Tomato Seafood Soup - cooking recipe

Ingredients

2 tbsp extra virgin olive oil
2 cloves garlic, thinly sliced
1/2 tsp red pepper flakes
2 medium potatoes, peeled and coarsely chopped
1/2 cup dry white wine
1 can (14 oz) diced tomatoes
1 1/2 cups fish stock
8 None large shrimp, peeled and deveined, tails intact
1 lb small black mussels, scrubbed and bearded
1 lb white fish fillets, cubed
1 tbsp lemon juice

Preparation

Heat oil in a large saucepan on medium heat. Cook the garlic and red pepper flakes, stirring, for about 1-2 mins. Add the potatoes, wine, tomatoes, stock and 1/2 cup water to the pan; bring to a boil. Reduce the heat to low; simmer, uncovered, for about 10 mins, or until potatoes are just tender.
Add the seafood; simmer, covered, for about 5 mins, or until the fish is cooked and the mussels are open. Stir in the lemon juice to taste.