Prepare the Base: In a large pot, heat olive oil over medium heat. Add the shrimp heads and shells, onion, and garlic. Sauté for 5-7 minutes, stirring occasionally, until fragrant and the shells begin to release their flavors.
Add the Broth and Veggies: Pour in the fish or vegetable broth and bring to a boil. Add the sliced carrot, celery, and cubed potatoes. Stir in the diced tomatoes and dried thyme. Season with salt and pepper to taste.
Simmer the Soup: Lower the heat and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
Cook the Seafood: Add the mixed seafood to the soup and cook for an additional 5-7 minutes, or until the seafood is fully cooked through.
Serve: Remove from heat and ladle the soup into bowls. Garnish with fresh parsley before serving.
Serving and Storage Tips:
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