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Ingredients

• 3 Tbsp. extra-virgin extra virgin olive oil
• 1 tsp fennel seed
• 6 x garlic cloves minced
• 1 x leek sliced lengthwise,
•     then across 1/2" slices, washed and
•     liquid removed
• 1 med onion minced
• 2 x celery ribs split lengthwise,
•     then minced
• 1 x bay leaf
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 sm bundle fresh thyme sprigs - (4 to 6) left whole
• 2 piece orange peel 3" or possibly 4" strips
• 1/2 c. minced flat-leaf parsley
• 1 c. dry white wine
• 4 c. good quality chicken stock from soup aisle
• 1 can chunky style crushed tomatoes - (15 ounce)
•     (or possibly diced tomatoes)
• 3 lb fish cut 2" pcs
•     (such as red snapper and tilapia)
• 12 x sea scallops halved
• 2 x baguettes ask for them to be
•     sliced at the bakery counter
• 4 x garlic cloves cracked away from
•     skin
• 2 x roasted red bell peppers
•     (jarred is fine but pat them dry)
• 2 sm red chile peppers seeded
•     (or possibly 1 tspn crushed red pepper flakes)
• 6 slc baguette, 1/2" thick crust trimmed
• 1/2 tsp salt
• 1/4 c. stock from above stew taken as it cooks
• 1 c. extra virgin olive oil

Description

Heat A Wide, Heavy Pot Over Medium-high Heat. Add In 3 Turns Of The Pan, About 3 Tbsp., Extra-virgin Extra Virgin Olive Oil. Add In Garlic, Leeks, Onions, Celery And Bay. Season…

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