Fisherman's Soup

Ingredients

• 1 tablespoon flour 
• 0.5 cup celery chopped
• 0.8 cup wine dry white
• 0.3 cup parsley fresh chopped
• 2 tablespoons rosemary leaves fresh chopped
• 2  garlic clove finely chopped
• 4 servings olive oil extra virgin extra-virgin
• 1 medium onion finely chopped
• 8 ounce orange roughy fillets cut into 2-inch pieces
• 4 servings parsley fresh chopped
• 1 pound plum tomatoes peeled chopped
• 0.5 teaspoon pepper dried red crushed
• 8 ounce sea bass fillets cut into 2-inch pieces
• 4 servings sea salt 
• 8 ounces shrimp deveined uncooked peeled
• 4 ounces squid rings whole cleaned cut into 1/2-inch-wide rings, tentacles left
• 6 cups water 

Equipment

• bowl
• ladle
• pot

Directions

1. Heat 3 tablespoons oil in large pot over medium heat.
2. Add onion, celery and garlic. Sauté 10 minutes. Stir in next 4 ingredients. Sauté 2 minutes.
3. Sprinkle flour over. Stir 2 minutes.
4. Add wine; cook until liquid evaporates.
5. Add 6 cups water. Bring to boil. Reduce heat; simmer 20 minutes.
6. Add all seafood to soup base. Cook just until opaque in center, about 3 minutes. Season with salt.
7. Ladle soup into 4 bowls.
8. Sprinkle with additional parsley and sea salt.
9. Drizzle soup with olive oil.