Instructions: In a soup pot, saute garlic, onion and bell pepper in olive oil. Once peppers and onions are tender, deglaze with white wine and reduce by half.

Add fish stock and bring to a simmer. Add mussels and clams and let soup come to a simmer again, then add shrimp and scallops. Simmer two more minutes.

Add lemon juice, spinach and Tabasco brand Habanero Pepper Sauce. Serve immediately.

This recipe yields 4 servings.

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