Seafood Soup With Pasta

• 3 Tbsp. olive oil
• 1 large onion, halved and thinly sliced
• 2 medium leeks (white only), split and sliced
• 2 celery stalks, sliced
• 1 (28 oz.) can plus 1 (14 oz.) can plum tomatoes, drained and chopped
• 3 medium cloves garlic, chopped
• 6 c. fish stock or use Knorr fish bouillon cubes in 2 c. vermouth and 4 c. water
• 1 bay leaf
• 1/4 tsp. crushed saffron
• salt and ground pepper
• 1 Tbsp. tomato paste
• 4 oz. linguini or small shell pasta
• 8 oz. sea bass or halibut, cut in 3/4-inch dice
• 8 oz. medium shrimp, peeled and deveined or scallops, rinsed and halved or half each
• 2 Tbsp. chopped parsley
• 1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried

1. Heat olive oil in a large, wide pan over medium-low heat.
2. Add onion, leeks and celery; cook until tender but not brown, about 10 minutes.
3. Add tomatoes and garlic; cook 1 minute. Add stock, bay leaf, saffron, salt and pepper to taste.
4. Bring to a boil.
5. Reduce heat to low and cook, uncovered, 20 minutes. Add tomato paste and cook 1 minute.
6. Discard bay leaf.

olive oil, onion, leeks, celery stalks, tomatoes, garlic, fish stock, bay leaf, saffron, salt, tomato paste, shell pasta, bass, shrimp, parsley, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754141 (may not work)