Prep Time: 20 minutes
Cook Time: 50 minutes
Heat oil over medium heat in large saucepan. Add carrots, celery and garlic; cook 5 minutes, stirring occasionally.
Add stewed tomatoes, clam juice, tomato paste, thyme, hot pepper sauce and bay leaf. Heat to a boil. Reduce heat. Simmer, covered, 40 minutes or until vegetables are tender, stirring occasionally.
Stir in fish and scallops, cover. Return to a simmer. Cook on low heat 10 minutes or until fish is opaque. Discard bay leaf. Ladle into shallow soup bowls. Top each serving with 1/4 cup cheese.