Sauteed Fish Stew

Ingredients

• 1/2 cup olive oil
• 1 large yellow bell pepper-cored, seeded, deveined, and cut into long julienne
• 1 large sweet red bell pepper-cored, seeded, deveined, and cut into long julienne
• 2 large white onions, very thinly sliced
• 2 cloves garlic, minced
• 6 large ripe tomatoes-peeled, seeded, and chopped with juices reserved
• 1 tablespoon fresh tarragon leaves
• 1 teaspoon fresh thyme leaves
• 1 quart fish stock
• 1 pound lingcod or bass
• 1 pound Pacific snapper
• 1 pound prawns or large shrimp
• 1 pound sea scallops
• 1 pound squid, cleaned and cut into 1/2-inch rings.
• 1 1/2 to 2 dozen Pacific Coast littleneck clams
• 1/2 cup wild fennel leaves, torn into bits