1/2 c. olive oil
2 lg. onions, chopped
3 carrots, chopped
2 cloves garlic, crushed
2 bay leaves
1 tsp. thyme
1 c. white wine
2 to 3 c. fish stock
1 lg. can chopped tomatoes in puree
2 lbs. mixed fish, cut up & boneless
1/2 lb. scallops
1 c. shrimp
Dash of cayenne pepper (be careful)
Salt & pepper to taste

In large skillet, heat olive oil. Add onions, carrots and garlic. Saute until golden brown, set aside. In a large pot, combine fish stock, tomatoes and puree, wine, bay leaves and thyme; bring to a boil while stirring. Add onion mixture and simmer for 15 to 20 minutes. At this time, taste to determine salt and pepper required, also add cayenne. Add fish, cover and simmer for 15 to 20 minutes. Add shellfish, bring to a boil and cook for 6 to 8 minutes. Taste again and adjust seasoning as required. Serve with crusty French bread.

"Knorr-Swiss" makes an excellent fish flavored bouillon cube.