Succulent Seafood and Roasted Vegetable Soup - serves 6

Preparation - 10 minutes, Cooking time - 45 minutes

2 red pepper, seeded and quartered
1 eggplant, quartered
4 tbsp olive oil
salt and ground black pepper
1 large onion, chopped
2 celery stalks, chopped
4 garlic cloves, chopped
1/2 tsp chili powder
1/2 cup all-purpose flour
4 cups hot fish stock
1 cup creamed tomatoes or tomato puree
2 sprigs fresh thyme
1 tsp sugar
9 oz fillet haddock or cod, cut into 1 inch chunks
9 oz raw shrimp
9 oz squid rings
juice of 1 lime
2 tbsp chopped fresh parsley

Preheat the oven to 400 F. Place the peppers and eggplant in a roasting pan. Sprinkle half the olive oil on top, season and roast for 25 minutes until tender and a little charred.
Heat the remaining oil in a large pan and cook the onion, celery and garlic for about 5 minutes.
Add the chili and flour and cook for 1 minute, stirring constantly. Gradually add the stock, then the tomatoes.
Cut the peppers and eggplant into 1 inch chunks and add to the pan with the thyme and sugar.
Bring to a boil, cover and simmer for 15 minutes.
Add the seafood to the pan and simmer for an additional 5 minutes until tender. Add lime juice, salt and pepper to taste.
Stir in the parsley, ladle into bowls, and serve with crusty bread and chilled white wine.