Add the roughly chopped garlic, onions, bell pepper and chili into a saute pan or pot with the olive oil and sweat for 3 minutes.

Chop the tomatoes and add to the pan. Season lightly with salt and crushed black pepper. Add the water and let it simmer for 10 mins until the tomatoes are soft.

Add your seafood, mix once then cover for 10mins. They are cooked once the shells are open (discard the ones that did not open).

You can adjust the seasoning and amount of soup/water but remember that some seafood adds water to the pan.

Squeeze the juice of half a lemon, garnish with flat-leaf parsley and serve with garlic bread or rice. Bon appetit.