Ahoy! Seafood Soup!

Seafood soup...the name nearly intimidated me right off the bat, but I told myself "this is about trying NEW things, new recipes, what's the worst that can happen?"  It turned out AMAZING, and is going to be a comfort-food go-to in the future.

Seafood Soup
1 onion chopped
1 green pepper chopped
2 carrots coined
1 garlic clove minced
1 15oz can of tomato sauce
1 can diced tomatoes
3/4C white wine
2C chicken broth (I used sodium free organic)
1 bay leaf
1/2t dried oregano
1/4t dried basil
1/4t pepper
1/2t No-Salt
3T minced fresh italian parsley
2 4oz salmon fillets cut into small chunks
1 bag of medium shrimp (cooked or raw, de-veined, just take the tails off of them)

Sautee onion, green pepper and parsley in stock pot with 2T extra virgin olive oil.  Once onion and green pepper start to get tender, add garlic and carrots.  Sautee for 3 minutes.
Add tomato sauce, diced tomatoes, white wine, chicken broth and all seasonings.  Bring to a boil.
Reduce heat to simmer, cover - cook for 30 minutes stirring occasionally.
Add salmon & shrimp, cover and cook an additional 15 minutes or until fish is fully cooked (stir occasionally)

I served this with a cornbread made in a cake pan.  GREAT for a cold winter night.