2 pounds assorted fish, cut into 1"-2" cubes
1 pound shrimp
1/2 cup celery tops, chopped
1 cup flat leaf parsley, chopped
1/4 cup olive oil
3 cups fish or chicken stock
2 cups tomatoes, chopped
3 cloves garlic, minced
1 large onion, chopped
1 teaspoon basil (fresh, if possible)
1 teaspoon oregano (fresh, if possible)
1/4 teaspoon red pepper flakes
1 bay leaf
1 lemon, cut into wedges
In a large stockpot, heat oil and sauté garlic, onion, celery tops, red pepper flakes, and 1/2 cup parsley until onion is transparent and vegetables are limp. Add stock, tomatoes, bay leaf, oregano, and basil. Bring to a boil, lower heat, and simmer for 20 minutes covered.
Add fish to broth. When fish is cooked (approximately 10-15 minutes) add shrimp. After shrimp are cooked (approximately 5 minutes) ladle into soup bowls. Garnish with remaining parsley and lemon wedges.