Tomato-Based White Wine Fish Soup

This fish soup consists of a tomato-wine base, sliced vegetables, shrimp, scallops and halibut. Serve with dry crusty bread for fullness.
Heat the olive oil in a large roasting pan over medium-high heat. Add the onion to the pan; simmer for 2 minutes, stirring occasionally. Add the garlic; simmer for 1 minute, stirring constantly. Reduce heat to medium. Add the tomato paste to the pan; cook for 7 minutes or until the paste begins to brown, stirring occasionally. Add the fennel and the following 4 ingredients (via clam juice); bring to a boil. Reduce the heat and simmer for 15 minutes or until the vegetables are tender. Add the shrimp, scallops, and fish. Cover and cook for 5 minutes or until the fish is tender. Carefully add the tarragon, chopped thyme and pepper. Garnish with thyme sprigs if desired.