Seafood Soup with Orzo

Ingredients:

• 1 large yellow onion – finely diced
• 1 large carrot – finely diced
• 1/2 c finely diced daikon (if you can’t find a daikon I would substitute with radishes)
• 1 leek – cleaned and diced
• 1 teaspoon dry basil + 1 teaspoon dry basil
• 1 teaspoon dry thyme + 1 teaspoon dry thyme
• 4 garlic cloves – finely chopped
• 12 oz Delallo gluten free orzo
• 1/2 lb fresh squid (body cut into rounds) **
• 1/4 lb fresh scallops – cut into quarters
• 1 fresh rockfish fillet – cut into bite size pieces
• 1/2 lb fresh shrimp – deveined and halved
• 1 bay leaf
• 1/2 cup pinot grigio
• 1 quart vegetable broth + extra in case needed
• 2 – 8ox bottles clam juice
• 3 tablespoon olive oil
• salt and pepper

1. In dutch oven heat olive oil, add onion, carrot, daikon, garlic and leek, lightly salt and sauté for about 5 minutes. Deglaze pan with 1/2 cup wine. Add dry orzo and sauté for about 2 to 3 minutes. Add 1 teaspoon basil and thyme, 1 bottle of clam juice and vegetable broth. Cook for approx. 11 minutes.
2. Add fish, bay leaf,additional teaspoon for basil & thyme, 2nd bottle of claim juice,decide if you need to add more stock, salt & pepper to taste and simmer for about 12 minutes.
3. Remove bay leaf and serve.
4. **note: you can use any combination of fish you like.