• Heat olive oil in large soup pot over medium meat.
• Add onion, carrot, celery and garlic. Sauté 8-10 minutes until vegetables are softened and slightly browned.
• Add passata, thyme, salt and pepper. Bring to a boil, reduce heat and simmer until thickened, about 15 minutes.
• Add clam juice and water. Bring to a boil.
• Add mussels and clams then cover pot with a tight fitting lid. Shake the pot to distribute shellfish evenly in the broth. Reduce heat and cook for 2-3 minutes until the shells start to open.
• Remove lid, add red snapper, shrimp and parsley. Gently stir to combine.
• Turn heat up to bring soup back to a boil quickly. Put lid on, reduce heat and simmer 2-3 minutes until shrimp are pink and mussels and clams are all open. Discard any that did not open.
• Taste broth and season with salt and pepper.
• Divide fish evenly among 6 bowls and cover with broth.
• Garnish with garlic croutons if desired.

GARLIC CROUTONS

• In a small dish add garlic to olive oil.
• Cut bread or buns.
• Brush cut sides with garlic oil and toast all cut sides under the broiler. Lay one or two pieces in the center of each soup bowl.