In Italy, there are as many versions of zuppa di pesce, or fish soup, as there are coastal towns. Serve this low-calorie, low-fat fish soup as if visiting Italy -- topped with a slice of toasted bread.
Thaw the fish fillets and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut the fish into 1-inch pieces; halve shrimp lengthwise. Chill.
In a large saucepan combine the 3 cups of water, the tomatoes, carrots, celery, wine or water, onion, bouillon granules, marjoram, orange peel, garlic, bay leaves, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender. Stir in tomato paste.
Add fish pieces and shrimp to saucepan. Bring mixture just to boiling; reduce heat. Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink. Discard bay leaves.
To serve, ladle into soup bowls. Place a slice of Italian bread on each serving. Serve immediately. Makes 4 servings.