Step 1

In a large pot, heat the oil over moderate heat. Saute the onion, celery, and carrots for about 8 minutes.

Step 2

Add the garlic, and keep stirring for about 1 minute.

Step 3

Add the parsley, and keep stirring for about 2 minutes.

Step 4

Add the white wine into the pot; cook until it almost evaporates.

Step 5

Stir in 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.

Step 6

Add fish, then shrimp, and cook for about 3 minutes or until fully cooked.

Step 7

Remove from the heat. Serve with hot sauce and enjoy!