Saffron Sausage Seafood Soup

I've been thinking about Manhattan clam chowder lately.  This is not a chowder because there are no potatoes.  Can you believe I didn't have any potatoes at home.  The things you run out of.  I didn't want to go to the store so I started looking around to see what I had.  I wanted to make a red seeafood soup of some kind and I wanted to use my new 12 quart All Clad stockpot.  It's such a beautiful pot.  I got it as a birthday gift from casa de Shing.  This is what came out of it and it is so good or as my friend Ingrid would say, "It's Delicious!"

Ingredients:
4-5 Links of Sweet Italian Sausage
3/4 Pound of Tail on Shrimp (the tail on adds the bisque flavor to the broth)
2 Small fillets of White Fish
32 Oz Container of Chicken Broth
2 Cups of White Wine
29 Oz Can of Diced Tomatoes with juice
1 Cup each of Chopped Onion, Celery and Carrot
1 Cup of a Mix of Chopped Red, Yellow and Green Pepper
6 Cups of Water
1 Cup of Pasta
1 tsp of Saffron
1 Tbs of Chopped Parsley
1 Tbs of Old Bay Seasoning
2 Bay Leaves
Salt and Pepper to taste

Start by removing the casing from the sausage and brown in the stockpot.  Remove the sausage and set aside.  Saute the Onion, Celery, Carrots and Peppers in the oils from the sausage.  While the vegetables are cooking over medium heat add the seasons, bay leaves and parsley.  Cook until the vegetables are soft.  The vegetable should be just starting to caramelize and brown.  Pour the wine into the pot to deglaze the pot are bring up the flavor from the bottom.  Add the tomatoes, water and sausage .  Bring to a boil and add the pasta.  When the pasta is el dente add the white fish and cook for about 5 minutes.  Add the shrimp and cook for about 2-3 minutes more.  Season with salt and pepper and serve.
Enjoy!!!!!