2 tablespoons olive oil 1 yellow onion, chopped 3 carrots, diced 6 celery stalks, diced 2 tablespoons red bell peppers, diced 3 tablespoons garlic cloves, finely minced 3 tablespoons dried thyme 2 tablespoons dried basil 1/2 teaspoon cayenne pepper 1 teaspoon cumin 1 teaspoon paprika 1 bay leaf 4 tablespoons parsley, chopped 28 ounces (canned) tomatoes, drained and diced 2 tablespoons tomato paste 2 cups clam juice 1 cup white wine 1 1/2 pounds firm white fish (sea-bass, cod or snapper) 1 pinch salt, to taste 1 pinch pepper, to taste 

Heat the oil in a large pot over medium heat. Add the onion and cook until soft and shiny, about 5 minutes. Add carrots, celery, peppers, garlic, and herbs. Stir and cook for 5-6 minutes, or until vegetables are soft. Add tomatoes, paste, clam juice, wine, and let mixture simmer for 15 minutes. Add fish, cover and cook for 7-8 minutes, or until fish flakes when forked. Season with salt and pepper.