02Rinse fish and shrimp; pat dry with paper towels.
03Cut the fish into 1-inch pieces; halve the shrimp lengthwise.
04Chill.
05In a large saucepan combine the 3 cups water, tomatoes, carrots, celery, wine or water, onion bouillon, marjoram, orange peel, garlic, bay leaves, and hot pepper sauce.
06Bring to boiling; reduce heat.
07Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender.
08Stir in tomato paste.
09Add fish and shrimp to saucepan.
10Bring mixture just to boiling; reduce heat.
11Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink.