Heat a stock pot with a medium heat and add in 3 tbsp extra virgin olive oil

After 2 minutes add in 10 blanched almonds and 4 cloves garlic (peeled), mix with the olive oil, after 3 minutes and the almonds & garlic are golden fried, remove from the stock pot and transfer into a mortar, set aside

Using the same heat, add in ½ onion roughly chopped,1 red bell pepper roughly chopped, 1 carrot (peeled) thinly sliced, 1 zucchini roughly chopped and 3 cloves garlic thinly sliced, mix with the olive oil

After 5 minutes and the onion is translucent and the rest of the vegetables lightly sauteed, add in 1 tsp dried oregano and ½ tsp dried thyme, mix together, then add in ½ cup white wine, raise the heat to a medium-high heat and simmer for 3 minutes, then add in a 14.5 oz can of diced tomatoes and season everything with sea salt & black pepper, mix together and then add in 2 cups vegetable broth

While the broth is heating up, move back to the fried almonds & garlic, add in 2 tbsp (8 grams) finely chopped parsley into the mortar and a pinch of sea salt, using a pestle, mash down on the ingredients until you form a paste

Once the broth comes to a boil, add in the almond & garlic mixture, mix together, then place a lid on the stock pot and lower the heat to a low-medium

Meanwhile, get the seafood ready, cut the white fish into 1 inch (2.50 cm) squares and season with sea salt & black pepper, pat dry 12 raw jumbo shrimp (peeled & deveined) with paper towels and season with sea salt & black pepper

After simmering the vegetables for 10 minutes with the lid on, remove the lid, add in the pieces of white fish, mix them around and place the lid back on the pan, after 3 minutes add in the shrimp, after another 1 minute remove the stock pot from the heat

Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!