First Prepare your seafood by marinating each seafood that you'll add into the soup with 1 TB of Chicken Bouillon and 1 TB of Rice Wine. Lightly Season with Salt and Pepper.
In a Pot, Add in the Olive Oil and Saute the Onion, Bell Pepper, and Minced Garlic for about 2 minutes, until the onion is translucent. Then add in the rest of the ingredients for the soup.
Once the Soup is brought to a boil, start by adding in the fish chunks and stir very lightly, so that the fish meat doesn't break apart.
Then add in the shellfish and bring that to a boil. (The clams will open up and the shrimp will turn orange).
Garnish with Parsley and Serve :)
Ingredients Serves 8
Seafood:
1 lb. Fish Cut into Chunks (Halibut, Salmon, any firm meat fish)