Instructions: Serve with: 1/2 loaf French bread, warmed if desired

Heat oil in a large pot over medium-high heat until hot but not smoking. Add onion, shallot, celery, carrots and garlic; saute for 5 minutes, stirring often.

Add the flour, marjoram, cayenne and parsley, stirring constantly for 1 to 2 minutes, until flour is cooked.

Stir in wine, scraping off any flour that sticks to bottom of pan. Add the broth, tomatoes and their juices. Simmer, uncovered, for 20 minutes. Skim off any impurities that rise to surface.

Add fish and shrimp, simmer for 5 to 6 minutes until cooked. Season with salt and pepper to taste.

Serve soup with bread on the side.

Note: If youre making this recipe for the monthly plan, multiply the recipe ingredient amounts by its scale factor, which is 2.

For freezing purposes, do not add fish and shrimp to soup. Because soup will be reheated at a future time, this process will cook the fish and shrimp. If using fresh fish and shrimp, add to the soup after it has cooled, divide between 2 freezer bags and freeze. If using frozen fish, divide and freeze soup in 2 freezer bags. Divide fish between 2 freezer bags and freeze separately.

Reheating tip: Thaw soup - and fish and shrimp, if frozen separately - overnight in refrigerator. Bring soup to a boil, reduce heat to a simmer, then add chopped fish and shrimp. Proceed according to recipe.

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