• Cooking oil
• 1 cup carrots, diced
• ½ cup celery, finely chopped
• 1 fennel bulb, cored + finely
• chopped 1 cup potato, peeled and diced
• ½ tsp dried thyme, or to taste
• 1 bay leaf
• 1 quart vegetable or chicken broth
• 1 pound fish and/or shellfish of choice
• ½ cup cream, or to taste
• Salt, to taste

In pot on medium-low gently sauté carrots, celery, fennel, potato, thyme, and bay leaf, stirring, about 10 min. Do not brown or let stick. Add broth and seafood. Bring to boil then reduce heat and simmer until tender. Add salt and cream. Garnish with chopped fennel fronds.