Hearty Seafood Soup

I have been
the lucky recipient of some tasty recipes lately, and am finally getting around
to sharing them with you. Don't let the
squid in this recipe put you off -- you can substitute with another seafood,
such as mussels, clams or lobster meat, or omit it entirely. If you can find it, though, it is
delicious. Now if only people would
actually bring me dinner instead of just the recipes. That is the most effective way to be a lazy
cook. Thanks to Robin for this lovely
recipe. 

Hearty Seafood Soup 

• 2
  tablespoons olive oil
• 2
  tablespoons butter
• 1 red
  onion, finely chopped
• ½ cup
  celery, finely chopped
• 1 cup
  carrots, finely chopped
• 3 garlic
  cloves, minced
• 1 large can
  tomatoes, peeled and chopped
• ¼ cup
  parsley, fresh, chopped
• 2
  tablespoons rosemary, fresh, chopped
• ½ teaspoon
  dried crushed red pepper
• 1
  tablespoon flour
• 1 cup white
  wine
• 6 cups
  water
• 1 cup orzo,
  rice shaped pasta
• ½ pound
  uncooked shrimp, peeled
• ½ pound
  squid, cleaned and cut in ½ inch rings, tentacles left whole (optional)
• 1 pound
  oysters, drained
• ½ pound sea
  bass, cut in 2 inch pieces 
• fresh
  parsley and olive oil for garnish 

Place first
6 ingredients in a large pot over medium heat and sauté for about 10 minutes.
Add next 4
ingredients and sauté 2-3 minutes. Sprinkle flour over top and stir 1-2
minutes.
Add wine
and water and orzo, and bring to a gentle boil., lower heat and simmer about 20
minutes.
Add all the
seafood and cook until seafood is opaque about 3-5 minutes.
Ladle into
bowls, drizzle oil on top and sprinkle parsley.
Serve with a hard crusty Rustic Bread and a Guinness.