Seafood Soup With Pasta - cooking recipe

Ingredients

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

Preparation

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