Ratatouille Seafood Chowder

Recipe Instructions * Note: See the "Protean Ratatouille" recipe which is included in this collection. To form a soupier poaching liquid, gently reheat the Protean Ratatouille with fennel seeds, and tomato juice or fish stock. Bring mixture to a simmer and gently poach seafood until done. Adjust seasoning and add fresh parsley. Spoon into deep dishes and serve with warm crusty French bread with which to sop up the juices. This recipe yields 4 servings.