1/3 c. olive oil
1 1/2 c. chopped leeks (white part)
3 1/2 c. chopped onions
2 cloves garlic, minced
2 c. chopped green pepper
1 1/2 c. chopped celery
1 1/2 tsp. turmeric
2 (35 oz.) can Italian tomatoes
1/4 c. minced parsley
1 tsp. dried thyme
1 bay leaf
2 c. dry white wine
2 tsp. fennel seeds
2 tsp. red pepper flakes
6 c. water
1 lb. scallops
2 lb. white fish (cod), cut into 1 in. cubes
Salt and freshly ground pepper to taste

Heat oil to medium-high heat. Add leeks, onions and garlic, stir until tender, about 5 minutes. Add peppers, celery and turmeric. Stir to combine.

Add tomatoes (after chopping in food processor), parsley, thyme, and bay leaf. Simmer about 10 minutes. Add wine, water, fennel and pepper flakes, stir. Simmer 10 minutes. Let sit for a day so flavors can blend.

Before serving, heat until stew starts to bubble. Add scallops and fish and simmer 5 minutes. Season to taste with salt and pepper. May be served over rice.