8 ounces clam juice (1 bottle)
2 cups water
1 teaspoon dried thyme
1/4 teaspoon fennel seed -- crushed
1 bay leaf
3/4 pound skinless lean white fish (halibut, haddock, pollack, red snapper,
whiting, bass, flounder, cod)
16 medium shrimp, mussels, or clams -- shelled & deveined
1 medium tomato -- seeded & chopped
salt and freshly ground pepper -- to taste
chopped parsley - for garnish

1. In a large saucepan over high heat, combine clam juice, the water, thyme, fennel seeds, and bay leaf. Bring to a boil.

2. Reduce heat, cover, and simmer for 3 minutes.

3. Cut fish into 1-inch chunks. Add fish, shellfish, and tomatoes to broth. Gently simmer 3 to 5 minutes, until fish is opaque (mussels and clams will open and shrimp will turn pinkish and opaque).

4. Remove bay leaf; season to taste. Ladle soup into serving bowls. Garnish with parsley, if desired.

molly's note: If you are using frozen fish, partially defrost them, then cut into chunks -- do not thaw completely.

Add to broth before shellfish and simmer 3 to 5 minutes, then add shellfish and tomatoes and continue as directed in step 3.