Begin by dicing one onion, a red bell pepper, and slicing a carrot into thin rounds.

In a heavy stock pot, heat two tablespoons of extra virgin olive oil over medium heat. Once the oil shimmers, add three minced garlic cloves and sauté for about one minute until fragrant.

In the same pot, add the diced onions, bell pepper, and sliced carrots. Sauté the vegetables for approximately 5 minutes until they soften.

Pour in four cups of fish broth and a teaspoon of fresh thyme, bringing the mixture to a rolling boil. Add one cup of Spanish round rice, stirring well to combine. Cover and reduce heat to low-medium to simmer for 15 minutes.

Blend together the sautéed baguette, garlic, a pinch of saffron, a handful of fresh parsley, and a dash of salt until smooth.

Once the rice has cooked for 15 minutes, stir in the prepared paste along with diced cod fillets and raw jumbo shrimp. Cover and cook for another 2-3 minutes until the seafood is cooked through.

Continue to simmer the soup for a few more minutes, checking that the shrimp are pink and the cod is flaky. Adjust seasoning if needed.

Ladle the soup into warm bowls, garnishing each with a sprinkle of fresh parsley and serving with crusty bread.