1/4 cup olive oil
1 yellow onion, diced
2 stalks celery, diced
2 medium carrots, diced
1/2 large bulb fennel, or 1 whole medium, sliced thin
4 cloves garlic, minced
2 bay leaves
4 cups broth (seafood, vegetable, or chicken)
1 15-oz can stewed tomatoes
3/4 cup Red Duck Cocktail Sauce
2 medium Yukon Gold potatoes, diced
1 pound cod fillet, cut into 1-inch chunks
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground pepper to taste
Fennel fronds, for garnish

Heat up the olive oil over medium-high heat in a big pot. Add onion, celery, carrots, and fennel, and saute until soft, 5-7 minutes. Add garlic and bay leaves and saute, stirring, until fragrant, about 30 seconds.

Add broth, stewed tomatoes, and Red Duck Cocktail Sauce. Bring to a simmer and turn heat to low. Cover and cook for 10-15 minutes, then add potatoes and cook until they're almost cooked through, about 10 minutes.

Add cod and shrimp, cover, and cook just until cooked through, about 5 minutes. Season to taste, garnish with fennel fronds and serve immediately. Serves 6-8.