1 large onion, chopped
2 red bell peppers, cut into 1/2″ chunks
2 garlic cloves, minced
2 cups chicken or fish bouillon
2 tablespoons mild chili powder or southwestern spice blend
2 teaspoons oregano
pinch cayenne, to taste
1/2 pound spicy Italian sausage (poultry, seafood or meat)
1 28-ounce can crushed Italian plum tomatoes
1 pound cleaned squid, cut in 1/4″ rings
1 pound tuna steak, cut in bite-size pieces
1 pound peeled shrimp
OR use ANY combination of seafood of your choice (3 pounds total)
6 cups cooked barley
3 cups frozen peas (or use a peas-and-carrots mixture)

Cook the onion, red bell pepper and garlic in a little of the bouillon to soften, 5-10 minutes. Add the remaining bouillon, seasonings, sausage and tomatoes. Bring to a boil, reduce the heat and simmer, covered, about 10-15 minutes. Remove the sausage, slice it in 1/4″ pieces, and return it to the pot. Add the seafood, cover and cook 5-10 minutes more, until the seafood is opaque. Stir in the barley and peas, adjust the seasonings and heat through.

8-10 servings; freezes well