INGREDIENTS
1.5 pounds white fish, (such as cod, red snapper, or sea bass), cut into 2-inch pieces
15 pieces of medium-size shrimp
6 tbsp olive oil
1 cup diced yellow onion
½ cup diced carrots
½ cup diced celery
1 tbsp minced garlic
½ cup lightly packed chopped parsley
½ cup dry white wine
14 oz. crushed tomatoes , (unsalted and unseasoned)
2 cups water
8 oz clam juice
½ tsp dried thyme
1 tsp salt or to taste
DIRECTIONS
In a large pot, heat the oil over moderate heat. Sauté the onion, celery, and carrots for about 8 minutes.
Add garlic, and keep stirring for about 1 minute.
Add parsley, and keep stirring for about 2 minutes.
Add white wine into the pot; cook until it almost evaporates.
Stir in the clam juice, water, crushed tomatoes, saffron, and thyme. Bring to a boil. Reduce the heat and simmer, uncovered for 10 minutes or until the soup reaches your desired consistency and taste. Adjust seasoning if needed.
Add fish, then shrimp, and cook for about 3 minutes or until fully cooked.
Remove from the heat. Serve with hot sauce and enjoy!
