Seafood soup

Directions

1. Wash the scallops and shrimps well and set aside.
2. In a separate pot boil the lobster tails for 7-8 minutes and pull out.
3. Set aside for 5 minutes to cool and remove the shell then chop in small pieces.
4. In the meantime chop the vegetables in small pieces.
5. Put a big pot on medium heat and add the coconut oil.
6. Once melted add the onion and the pepper and stir for 7-8 min.
7. Then add the chill, garlic and carrots.
8. Stir occasionally until the carrots start to sweat.
9. Add the tomato juice and the broth as well as 2 cans fill with water (if can tomatoes are used).
10. Add salt, pepper, the oregano and leave to boil on medium heat for 30 min and occasionally stir.
11. After add the seafood and let to simmer for another 30-40 min adding some more water if required and discard the bay leaves.
12. In the meantime chop the parsley.
13. Taste and see if more salt and pepper is required.
14. Stop the stove after 30-40 minutes and add the fresh parsley and a dash of apple cider vinegar for a kick.
15. Stir for a while to ensure the parsley leaves enough flavour.
16. Leave aside for 15 minutes and then indulge.