6 cups seafood stock (see note below) or clam juice
2 (14-ounce) cans chopped tomatoes in puree
4 red potatoes, peeled and diced
2 tablespoons olive oil
2 onions, peeled and chopped
1 small celeriac, peeled and diced
1 bulb fennel, diced
2 carrots, peeled and diced
6 garlic cloves, peeled and minced
1 cup dry, white wine (such as pinot gris)
2 pounds fresh seafood, such as a mixture of bay scallops, crabmeat, halibut, snapper, clams, cod and/or shrimp
1 tablespoon prepared horseradish
2 teaspoons peeled and freshly grated ginger
Juice and zest of 1 lemon
1 tablespoon Worcestershire sauce
1/2 teaspoon cayenne
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped, fresh Italian parsley

In a large, heavy-bottomed pot over medium-high heat, bring the seafood stock, tomatoes and potatoes to a boil. Reduce heat to low and simmer for 8 to 10 minutes, until potatoes are tender; set aside.

Heat the olive oil in a large saucepan over medium-high heat. Add the onions, celeriac, fennel, carrots and garlic; cover pan, decrease heat to medium-low and cook 8 to 10 minutes, or until tender. Add the wine and reduce over high heat until 1/4 cup liquid remains, about 5 minutes. Return tomato mixture to a medium-high burner and bring to a boil. Add vegetable mixture and the seafood, reduce heat to low and simmer just until fish is cooked, which will only take 3 to 4 minutes. If using clams, be sure to remove any that did not open. Stir in the horseradish, ginger, lemon juice and zest, Worcestershire sauce and cayenne. Season to taste with the salt and pepper.

To serve, ladle into bowls and garnish with the parsley.

Makes 6 to 8 servings.

NOTE: If you'd like to make your own seafood stock, here's how. Discard the dark-green portion of 2 leeks. Trim and rinse white parts thoroughly, then coarsely chop. In a large stockpot over high heat, melt 1 tablespoon olive oil. Add leeks, along with 2 coarsely chopped, large yellow onions (include skins), 2 coarsely chopped stalks of celery, 2 cloves chopped garlic and 1/4 cup chopped, fresh mushrooms; saute until onions become translucent, about 4 minutes. Add 1 cup dry, white wine (such as pinot gris), 6 cups shrimp, crab or lobster shells and 4 sprigs fresh thyme; let mixture steam slightly for about 8 minutes. Add 8 cups water, bring mixture to a boil, then reduce heat and simmer, uncovered, for 25 minutes more. Strain through a sieve. Can be used immediately or cooled and refrigerated (for up to 1 week) or frozen.

— Recipe adapted from "Bistro Soups," by Caprial Pence and Mark Dowers.