Ciappino Style Seafood with Tomatoes, Hot Peppers and Pasta

Another dinner from Coastal Georgia using their fresh seafood. We aren't sure what to call it. We kind of made it up on the fly but it was very tasty and had just the right amount of heat for us. Put some water on to boil to cook your favorite pasta. Then saute 1/3C each of diced onion, celery and green bell pepper in 3T butter. When the veggies are soft, add 1t dry thyme, a bay leaf and 2 cloves minced garlic; then add 3T flour and stir for 5 min to gently cook the flour. The sauce will be light or dark depending on how you make this roux. Add about 2C chicken stock and stir until bubbly. Add a can of Rotel tomato and pepper mix; choose the heat you desire; we; used "hot". You could also use diced tomatoes and hot peppers. Return to the boil and begin to add your seafood. First add chunks of firm white fish, cod or mahi-mahi work well. Then add clams or perhaps mussels or oysters, followed by scallops and finally peeled and devained shrimp. You can use whatever fish you can get; these were available locally but choose as you wish; just add the ones requiring the longest cooking first. You can also toss in some sliced link sausage like a keilbasa. Serve over the pasta with a green salad and nice hot crusty bread. A chilled white wine was our choice, but a Rose` would be nice as well.