To make the shrimp stock: Peel the shrimp, and return them to the refrigerator.

Put the shells in a saucepan with 1 3/4 cups water, add the celery, and simmer until the liquid is reduced to 1 cup.

If you have the fins, tails or backbone from the fish, add them too.

When the liquid is reduced to about one cup, strain the liquid and discard the shells, celery, and fish bones.

In a large saucepan or a slow cooker, add the olive oil, then sauté the onion, pepper and garlic until translucent.

Add the water, shrimp stock, clam broth, wine, canned tomatoes, thyme and vegetable soup mix.

Simmer on low for at least an hour, two is better.

You may need to add a little water later if it appears too dry.

fifteen minutes before serving, add the fish, clams, squid and finally, the shrimp.

Be careful not to overcook the seafood, especially the shrimp!

Serve over pasta, or rice, or even in a bowl over sliced, crusty bread.

Tear the basil and scatter on the top just before serving.