This is a delicious, rich soup that can be made vegetarian by substituting firm tofu for the fish and vegetable stock for the chicken stock. You can also trade out tilapia for other firm, white fish and try tossing in some jumbo lump crab meat, as well.


8 ounces tilapia fillets
6 ounces shrimp, peeled and deveined
2 teaspoons olive oil
1 cup sliced celery
1/3 cup chopped white onion
1 clove garlic, minced
1 cup chicken stock
1/4 cup crisp, dry white wine, such as Pinot Grigio
6-7 plum tomatoes, peeled and diced
1 cup Cosmo Celebration classic marinara Sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
Extra virgin olive oil
Italian flat leaf parsley, rough chopped
Croutons made from day-old Italian bread

Cut tilapia into 1/2-inch pieces. Cut shrimp in half lengthwise. Cover and refrigerate until use.

In a large pot over medium heat, add the olive oil and, once hot, add the celery and onion; cook, stirring occasionally, until translucent, about 3-4 minutes. Add the garlic and cook an additional minute.

Add the chicken stock and wine, stir, increase heat to high, and bring to a boil. Reduce the heat to low and simmer, uncovered, for 4-6 minutes. Add the tomatoes, Cosmo Celebration Sauce, oregano, thyme, salt, black pepper and red pepper, stir, and increase heat to high and bring to a boil. Reduce heat to low, stir, cover, and simmer for 5-7 minutes.

Add the fish and shrimp, stir, and increase heat to high and bring to a boil. Reduce heat to low, stir, cover and simmer for 4-6 minutes. The fish should easily flake and the shrimp should turn opaque.

Divide soup between two bowls, drizzle on a small amount of extra virgin olive oil and garnish with chopped parsley and croutons.

4 bowls