Ratatouille Seafood Chowder

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Half of Protean Ratatouille, recipe follows

1/2 teaspoon dried fennel seeds

1 cup tomato juice or fish stock

1 1/2 pounds seafood like peeled and deveined shrimp, scallops or monkfish cut into 1inch cubes

Generous handful of chopped Italian parsley leaves.

Salt and pepper

Protean Ratatouille:

2/3 cup extra virgin olive oil

4 red bell peppers, cored, seeded and cut into fine julienne

2 onions, finely sliced

(3 medium size) 2 pounds of egg plant, scrubbed clean

4 cloves garlic, finely sliced

28 ounces can plum tomatoes, drained and chopped (or 8 vine ripened tomatoes, peeled and seeded and chopped)

1 teaspoon dried thyme or sprigs of fresh thyme

2 medium zucchini (1 pound), scrubbed clean

2 medium yellow squash (1 pound), scrubbed clean

Salt and freshly ground black pepper