Sautéed Fish Stew

Name: Sautéed Fish Stew
Cuisine: American
Ingredients: ½ 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 (see Basics); 1 pound lingcod or bass; 1 pound lingcod or bass; 1 pound Pacific snapper; 1 pound prawns or large shrimp; 1 pound prawns or large shrimp; 1 pound sea scallops; 1 pound squid, cleaned and cut into ½-inch rings; 1½ to 2 dozen Pacific Coast littleneck clams; ½ cup wild fennel leaves, torn into bits