Method

Heat 1 tablespoon olive oil in a deep, heavy-bottomed saucepan over low heat.  Put in garlic and cook for one minute.  Do not brown.   Add tomato pulp and juice, clam juice, wine, bay leaf, thyme, and saffron and bring to a boil. When boiling, immediately reduce heat and let simmer for 10 min.

Heat remaining tablespoon olive oil in as separate saucepan over medium-low heat. Cook onions and peppers until just softening.  Stir in zucchini, cover and cook for about 4 minutes, or until zucchini is still firm, but a little tender. 

Put seafood into simmering tomato liquid, raising heat so it doesn't come off the simmer.  Lower once simmer is reached.  Cook about 2 minutes, or until shrimp are pink and fish is opaque.  Be careful to not overcook - or fish will be hardened.  Stir in vegetables and 1/4 cup parsley and simmer 2 minutes or so to meld flavors.

Season with salt and freshly milled pepper to taste and garnish with remaining parsley.

Contributor: pat ciesla

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