The freshest catch of the day is transformed in this zesty fish soup that makes the tastes of the Caribbean come alive.

Ingredients:

3 tablespoons olive oil
1 sweet onion, chopped
3 cloves garlic, finely chopped
1 tablespoon fresh ginger root, finely chopped
1/2 cup of microwaveable carrots
1 chayote squash, peeled and diced
1 malanga, peeled and diced
3 large tomatoes, peeled, seeded and chopped
1/4 bunch cilantro, finely chopped
3 bay leaves
1 tablespoon fresh lime juice
8 ounces dry white wine
3 cups chicken broth
2 cups clam juice
18 baby clams, scrubbed
12 mussels, scrubbed
1 pound firm-fleshed fish (red snapper, yellowtail, tuna or monkfish), cut into 2 -inch pieces
8 ounces scallops
12 ounces shrimp, peeled, deveined, tail on

Directions:

Heat olive oil in a large pot over medium heat. Stir in onion, garlic and ginger root. Cook until softened, about 5 minutes. Add carrot, chayote, malanga, tomatoes, cilantro, bay leaves and lime juice. Simmer until blended, about 8 minutes.

Add wine, chicken broth and clam juice and bring to a boil; lower heat to medium and add the clams and mussels to the broth. Simmer until clams and mussels open, about 5 to 7 minutes. Discard any that have not opened. Add remaining seafood and simmer 4 minutes longer or until shrimp are bright pink and the scallops and fish are firm. Season with salt and pepper.

Serves 6.

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