½ cup virgin olive oil
2½ cups diced onions
2½ cups diced celery
2½  cups diced green bell peppers
¼ cup chopped garlic
1 tsp. fresh chopped thyme
1 tsp. fresh chopped rosemary
½ tsp. crushed red pepper
1 bay leaf
3 cups marinara sauce
1½  cups red wine
½ gallon fish stock
1 tsp. kosher salt
1 tsp. ground black pepper
24 oz. chopped mixed seafood
8 peeled and deveined shrimp

For stock: In a large pot, add ½ cup virgin olive oil and place on stove top on medium heat. Let oil warm; add onions, celery and garlic. Cook until onions are medium rare, roughly 2-3 minutes. Add rosemary, green peppers, crushed red pepper and bay leaf. Continue to cook for another 2-3 minutes. Add red wine and continue to cook for another 2-3 minutes. Add marinara sauce, fish stock, kosher salt and ground black pepper. Bring all to a boil.

For fish: In a sauté pan, add ¼ tsp. virgin olive oil and place on stove top on medium heat. Once oil is warm, add mixed seafood and shrimp. Add kosher salt and ground black pepper to taste. Cook for 3-4 minutes.

To finish: Portion fish and shrimp in bowls, add stock and serve. If desired, serve with sliced avocado on top.