Best Fish soup with vegetables

I cook this fish soup in vegetable broth with tomatoes and shrimps.

Ingredients

• Skinless and boneless cod fillet (cut into 2.5 cm pieces) - 450 g
• Medium shrimp (peeled) - 230 g
• Canned tomatoes without skin (chopped) - 400 g
• Tomato and vegetable spicy juice - 1 glass
• Olive oil - 2 tsp
• Bulgarian yellow pepper (chopped) - 1 pc.
• Medium-sized onions (finely chopped) - 1 pc.
• Garlic (chopped through a press) - 2 cloves
• Salt

Directions

1. Heat olive oil in a large thick-walled saucepan (cauldron) over medium heat. Put the bell pepper and onion in a cauldron, cook, stirring occasionally, until golden brown, 5-6 minutes. Then add the garlic and cook, stirring occasionally, for about 1 minute.
2. Add tomatoes, vegetable juice, 1/2 cup water, and 1/4 teaspoon salt to a saucepan. Cover the saucepan and bring the mixture to a boil over high heat. Reduce heat and simmer for about 10 minutes.
3. Put fish and shrimps in a cauldron, cover and cook fish soup with vegetables for another 3-4 minutes, gently stirring once.
4. Serve fish soup in plated bowls immediately.