Mediterranean seafood stew

This stew is likely to turn out to be different every time you make it, depending upon what seafood looks good when you go to the market!

Mediterranean Seafood Stew 

Olive oil
Leek, chopped
Onion, chopped
2 cloves of garlic, minced
Stalk of celery, chopped
Green pepper, chopped
Fennel bulb, chopped
1 t turmeric
1/2 t cayenne pepper
28 oz can of diced tomatoes
1/3 c tomato paste
1/2 t thyme
Bay leaf
3 c clam juice or mix of juice and other stock
1 lb firm white fish, cubed
Mixture of any of the following:
Shrimp
Scallops
Crabmeat
Clams
Salt and pepper

In a stockpot or dutch oven, cook the leeks, onions, and garlic in oil until soft. Add the rest of the vegetables through the cayenne pepper and cook until they are soft too. Add the rest of the ingredients through the clam juice and bring to a boil. Lower heat to simmer and cook covered for about 20 minutes. Add the seafood just before serving and cook till done, about 5 minutes.