Choose clam juice or chicken stock.
In a large sauté pan over medium heat add the olive oil and sauté the garlic and peppers about 1 minute. Add the thyme, paprika, saffron, salt and pepper. Cook on medium high for about 2 minutes, stirring constantly to prevent garlic from burning. Add the stock or clam juice, white wine, bay leaf, and bring to a boil for one minute. Add the tomatoes, string beans, artichoke hearts, and garbanzo beans. Cook for another minute on high. Lower the heat to medium heat and add the haddock, pushing it carefully under the ingredients in the pan. Cover the pan and let cook about two minutes. Uncover, and carefully flip the haddock and add shrimp. Cook uncovered for about 5 minutes or until the haddock is flaky and fully cooked, and the shrimp is pink. Season with more salt and pepper if needed. Enjoy 1/2 cup strawberries each.