Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened.

Add the diced tomatoes, fish stock, and white wine. Bring to a simmer.

Add the fish fillets and shrimp to the pot. Season with thyme, bay leaf, salt, and pepper.

Simmer for about 15-20 minutes, or until the fish is cooked through.