2 tbsp. butter
1 tbsp. finely minced garlic
1 c. finely chopped onions
2 c. finely chopped, trimmed leeks, green part and all
1 c. finely diced sweet green peppers
1 c. finely diced sweet red peppers
1 1/4 c. finely diced, trimmed, scraped carrots
1/8 tsp. dried anise seeds
1 tsp. turmeric
1 bay leaf
1/8 tsp. dried hot red-pepper flakes
3 tbsp. flour
1 c. dry white wine
6 c. fish stock (or 3 c. chicken bouillon)
Salt to taste, if desired
Freshly ground pepper to taste
2 sm. zucchini, trimmed and cut into 1/2-inch cubes, about 1 1/4 c.
3/4 lb. unshelled raw shrimp
1 lb. skinless, boneless blackfish, red snapper, monkfish, tilefish or other white-fleshed, non-oily fish
3/4 c. heavy cream

heat the butter in a deep pot with heavy bottom and add the garlic. Cook briefly, stirring. Add the onions and leeks and stir. Cook about 2 minutes and add the green peppers, red peppers, and carrots and cook briefly. Sprinkle with the anise seeds, turmeric, bay leaf and red-pepper flakes. Stir.

Sprinkle with the flour and stir to blend evenly. Add the wine and cook, stirring to blend. Add the fish stock, salt and pepper. Bring to the boil and let simmer about 10 minutes. Add the zucchini and cook five minutes longer.

Meanwhile, shell and devein the shrimp. Set aside and discard the shells. Cut the fish into 1-inch cubes. There should be about 2 cups.

When zucchini has cooked 5 minutes as indicated, add the shrimp and the fish and pour in the cream. Let simmer two minutes. Do not overcook. Remove the bay leaf and serve.