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1 cup dry white wine like Sauvignon Blanc2 cups bottled clam juice1 cup water1 pound small red potatoes, halved1 cup tomatoes, canned or fresh 3 garlic cloves, chopped1 teaspoon paprika1 large pinch saffron threads1 large pinch crushed red pepper flakes¼ cup chopped fresh flat-leaf parsley1 pound fresh clams, scrubbed1 pound fresh mussels, scrubbed1 pound firm white fish fillets such as cod, haddock, monkfish or sea bass, cut into 1-inch chunks½ pound large shrimp, peeled and deveinedKosher salt and freshly ground black pepperParsley sprigs as a garnishCrusty bread or bruschetta
In a large soup pot over high heat, combine first 9 ingredients and bring to a boil. Reduce the heat to medium, cover and simmer 20 minutes. Uncover and simmer 10 minutes. Add the parsley and clams and cook just until they begin to open, 2 to 3 minutes. Add the mussels and cook just until they begin to open, 2 to 3 minutes. Place the fish and shrimp on top of the clams and mussels and simmer slowly, covered, until the fish is cooked, 5 minutes. Season with salt and pepper.Ladle soup into bowls and garnish with parsley sprigs. Serve crusty bread or bruschetta alongside.
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