Hearty Cioppino

1 fennel bulb, cored and chopped

2 serrano chiles, seeded and chopped

3 tablespoons olive oil

1 orange or yellow bell pepper, chopped

2 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

1 bay leaf

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

2 cups fish or chicken broth

1 cup dry white wine

2 cups zucchini, cubed (about 2 medium)

1/2 tablespoon chopped fresh rosemary

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

12 sea scallops or 1 pound bay scallops

12 jumbo shrimp, peeled and deveined

12 mussels, scrubbed and debearded

1 pound red snapper or other firm, white fish, cut into large chunks