2 tablespoons butter
3 tablespoons olive oil
1 onion -- finely chopped
3 green onions -- finely chopped
2 stalks celery -- finely chopped
3 cloves garlic -- finely chopped
1 tablespoon flour
28 ounces tomatoes, canned -- peeled and chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon chili powder
1 dried chipotle chile
1 1/2 cups dry white wine
1 1/2 cups chicken stock
2 pounds fish fillet
1/2 pound shrimp
1/2 pound scallops
1 tablespoon parsley -- chopped
1/2 cup olives -- slivered, optional
1 pinch saffron
Melt butter in a very large heavy pot or kettle. Add olive oil and saute onions, green onions, celery, and garlic over low heat for 6 to 8 minutes.
Stir in flour and cook 5 minutes longer, stirring occasionally. Add tomatoes, salt, peppers, spices, and stock. Bring to a boil, lower heat to a simmer, and cook for 25 minutes.
Meanwhile, rub fillets with salt and black pepper and bake for 15 minutes.
When soup has finished cooking, add shrimp and scallops. Cook for 5 minutes. Then add wine, saffron, parsley, olives (if desired) and baked fish fillets and cook 5 minutes longer, correcting the seasoning as needed.
Serve as is, with rice, or with toasted French bread. Garnish with lemon slices.