We like spicy meals but if you don't, you can easily omit the pepper and this soup will be just as delicious.
1 1lb pollack fillet
1/2 lb raw shrimp, deveined and shelled
1/2 cup chopped fennel
2 stalks celery, chopped
1/2 large onion, chopped
3 carrots, chopped
3 small potatoes, chopped
16 oz chicken broth (*1 carton)
1 lg can chopped or whole tomatoes, do not drain
1 tbsp tomato paste
3 cloves garlic chopped very small
1 poblano pepper OR 1 poblano from a can, chopped very small
1 tsp salt and 1 tsp fresh cracked pepper
3 sprigs fresh thyme
1 Tbsp olive oil
Saute' onions, garlic, celery, potatoes, carrots, fennel and thyme in olive oil. until just starting to carmelize (about 6 min). Add tomatoes, paste, salt, pepper and broth and bring to boil. Add whole poblano (minus seeds) or chopped poblano. Lower to simmer for 40 min. When potatoes are just tender, add shrimp and pollack, breaking it into chunks as it cooks. Simmer for 8-10 min. Take out poblano, if using a whole.
Note- You can add 1 tsp hot sauce instead of the poblano if you don't have it on hand.