Sopa De Marisco El Diablo

Directions

1. In a soup pot, saute/fry garlic, onion and bell pepper in extra virgin olive oil. Once peppers and onions are tender, deglaze with white wine and reduce by half.
2. Add in fish stock and bring to a simmer. Add in mussels and clams and let soup come to a simmer again, then add in shrimp and scallops. Simmer two more min.
3. Add in lemon juice, spinach and Tabasco brand Habanero Pepper Sauce. Serve immediately.
4. This recipe yields 4 servings.