Instructions: Combine the onion and garlic in a large heavy pot or soup kettle. Cook, covered, voer low heat until soft and translucent, 10 to 15 minutes. Stir occasionally and add a little water or stock, if necessary, to prevent scorching.

Add the vermouth and cook, stirring constantly, until almost dry. Add the clam juice, tomatoes and their juice, water, and pasta shells. Bring to a boil over medium-high heat, then reduce the heat and simmer, uncovered, for 15 minutes.

Add all remaining ingredients, except the fish, and simmer for 6 minutes. Add the fish and cook just until the fish turns from translucent to opaque - about 4 minutes.

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