3 tablespoons olive oil
1/4 sliced green onions
4 cloves sliced garlic
1 anchovy fillet
pinch of red pepper flakes
3 cups cherry tomatoes, blended with
1 Can Diced tomatoes
2 cups Shrimp broth made from shells of cleaned shrimp
1 cup of clam juice, or chicken broth
12 ounces halibut or other white fish
1 pound peeled, deveined shrimp or other seafood
salt to taste
2 tablespoons freshly chopped Italian herbs (basil, parsley, oregano, and pinch of rosemary)
crusty bread for soaking up the broth
Blend tomatoes, can of diced tomatoes and clam juice in a blender until smooth, then strain
Put shrimp shells in small pan, cover with water and simmer 10 min
Place sliced garlic, onions, anchovy and red pepper in oil and cook until barely soft over medium heat
Add shrimp stock and tomato broth to pan, bring to boil and reduce to simmer for 10 minutes
Add any dried herbs
Add fish and shrimp and cook until fish begins to flake, stir gently
Add salt and pepper
Finish with any fresh herbs