Fish Stew, or a Naive Bouillabaise

1 onion, finely chopped
1 stalk celery, chopped crosswise on the bias, 1/4 in. pieces
fennel, equal to celery, chopped similarly
4 medium carrots, diced to 1/4. in pieces
1 large parsnip, diced to 1/4 in. pieces
4 cloves garlic, sliced very thinly lengthwise
1/4 tsp. curry paste
4-5 canned tomatoes, finely chopped
1-2 cups, tomato juice
water
good tablespoon spicy mustard
red pepper flakes to taste
red wine vinegar (sherry vinegar would be great) to taste
Seafood, any kind would be good, esp. fish like snapper, cod, etc.
1 small potato, riced
3-4 tblsp chopped parsley
2-4 tblsp butter
salt and pepper to taste

Sweat onion, carrot, parsnip, celery, fennel until translucent. Add red pepper, curry paste and garlic and saute until fragrant. Add tomatoes and tomato juice and enough water to make the desired amount of soup. Add mustard, vinegar, salt and pepper to approximate a well seasoned broth (more of all this will be added at the end, to taste). Cover and simmer until carrots and parsnip are perfectly tender. Add seafood and cook until just done. Remove from heat and add riced potato to thicken the stew. Add parsley. Add butter and emulsify into the stew. Don't skip this step, dear health-conscious reader. Adjust seasoning.