8 Cups Fish stock
1 red pepper diced
1 green pepper diced
4 stalks celery diced
1 small onion diced
1 carrot diced
2 cups white wine
2 cloves garlic
2 Bay leafs
1 Tb. pepper
3 lbs. mixed seafood and fish cut in bite size pieces
2 Tb. Basil
1 Tb. Thyme
1 Tb. Oregano
1 Tb. Sage
1/2 Tb. Fennel seeds


Simmer first 10 ingredient till vegetables one hour. Make sure vegetables are tender. add final ingredients and simmer 15 additional minutes.
Serve in wide bowls with toasted rounds of bread
Serves 6.