4 oz. baby shrimps
4 oz. bay scallops
1 lb. assorted fish cut into cubes (catfish, tuna, swordfish, sea bass, mahi-mahi)
1 onion, finely chopped
1 carrot, diced
1 stalk celery, diced
5 bacon strips, sliced
1/2 c. diced green bell peppers
1/2 c. diced red bell peppers
2 green onions, diced
6 c. fish stock
1 c. white wine
2 c. cream
2 potatoes, diced
3/4 stick butter
1/2 c. flour
Juice of 1 lemon
Salt and pepper to taste

In a stock pot, saute the bacon until crisp and add the onions, celery, carrots, and bell peppers. Cook until soft. Add the butter and let cook for a few seconds. Add the flour and cook 2 minutes, stirring until all are well mixed. Add the fish stock and white wine. Bring to boil and let simmer for 15 minutes.

Then add the potatoes, cream, green onions, assorted fish, shell fish, lemon juice and salt and pepper to taste. Add more stock or cream if necessary to bring to desired consistency. Adjust seasoning and serve.