Western Fish Soup (Cioppino to some)

This is a recipe I've made a few times, though I adapt it to whatever my whim is at the time. Best in cooler weather, but good anytime! I've also used tarragon and sage as spices, but always used basil and garlic. If I can do it - and it has always been great! - anyone can!

1 .75 liter Bottle of low-priced drier white wine (chardonnay or Pinot Griggio are my preferences) Start with 2 bottles so one gets into the pot!
2 15 oz cans of chicken broth (or whatever broth you prefer)
1 15 ozcan of canneloni (white) beans
1 15 oz - diced tomatoes
1 6 oz can tomato paste
2 good size onions (diced)
1/2 standard pack of celery (chopped up)
1/2 bunch of parsley (diced)
2 lbs of fish (bass, trout, snapper - whatever you want)
1 1/2 lbs of shellfish (shrimp, crawfish, scallops, clams - whatever ya want)
1 tbspn dried Basil - or fresh about 5-10 leaves (to taste) (diced)
1 tbspn dried Oregano - or fresh about 10 leaves (diced)
1/2 tbs Thyme - or fresh about 5 leaves(diced)
3/4 cup Olive Oil (or butter, if you prefer)
2 cloves garlic (squish/mince 'em)
2 bay leaves (whole)

First - In a big pot, over medium heat, add the oil/butter and cook the onions, celery, parsley and garlic until the onions and celery are soft.

Next - Add the tomatoes and paste, chicken broth, basil, thyme, bay leaves, oregano and wine. Cook this for about 30 minutes.

While waiting the 30 minutes, pan fry and de-bone the fish and break into bite size chunks. Cook and de-shell the shellfish. This can also be done most anytime before the last step - or done with leftover grilled or fried fish (do not recommend breaded ones, though)

Last - After 30 minutes are up, stir the fish and shellfish into the base soup, bring to a boil for 5 - 7 minute. Serve in bowls w/bread (sourdough is a great match)