Low in Fat : Sopa De Marisco El Diablo

• 1 1/2 tablespoons olive oil
  
• 1/3 cup diced onion
  
• 3 tablespoons chopped red bell pepper
  
• 3 tablespoons chopped garlic
  
• 2/3 cup dry white wine
  
• 1 1/2 quarts fish stock
  
• 16 mussels
  
• 16 clams
  
• 12 sea scallops
  
• 8 jumbo shrimp, peeled and deveined
  
• 1 1/4 cups fresh spinach
  
• 1/4 cup TABASCO® brand Habanero Sauce
  
• Juice of 2 lemons
  

Heat oil in a Dutch oven over medium heat; add onion, bell pepper, and garlic and cook until tender, about 5 minutes. Deglaze pan with white wine and cook until reduced by half.

Add fish stock and bring to a simmer. Add mussels and clams and return to a simmer; add shrimp and scallops and simmer 2 more minutes. Stir in spinach, TABASCO^® Habanero Sauce, and lemon juice and serve immediately.

Makes 4 servings.