Lightening-quick Fish Soup

Description
If you have fish stock and fish scraps in the freezer, combine them here. If not, use chicken stock or water and fresh fish.
 * Contributed by Catsrecipes Y-Group
 * Source: How to Cook Everything
 * Time: 20 minutes
 * Makes 4 servings

Ingredients

 * 5 cups fish, chicken, or shrimp stock, or water
 * 1 large onion, chopped
 * 1 tbsp minced garlic
 * 1 tsp paprika
 * pinch saffron (optional)
 * 1 tbsp extra-virgin olive oil
 * 1 cup cored, peeled, seeded, and chopped tomatoes (canned are fine; include their liquid)
 * salt and freshly ground black pepper to taste
 * 1½ lbs any white-fleshed fish, cut into small chunks, or fish mixed with shelled seafood, such as clams, shrimp, or scallops
 * minced fresh parsley leaves for garnish

Directions

 * 1) Combine all the ingredients except for the fish and parsley in a large, deep saucepan or casserole and turn the heat to high.
 * 2) Bring to a boil, then turn the heat to medium and cook fro 5 minutes, stirring occasionally.
 * 3) Add the fish and cook, stirring, until it cooks through, about 5 minutes.
 * 4) Garnish and serve.