Summer bouillabaisse (or fish stew as a friend calls it)

2 tbsp olive oil
1.5 cups celery chopped
6 cloves garlic chopped
5 large tomatoes chopped
1 ear white corn with corn cut off
2 large shallots
1/2 pound halibut cut into 1 inch pieces (remove skin)
1 (or more) pounds peeled deveined shrimp
3/4 pound mussels rinsed well
2 tbsp fresh tarragon chopped
1 tbsp red wine vinegar
1 cup white wine
salt
pepper
2 pinch crushed red pepper

In large dutch oven (or pot) add olive oil, celery, corn, shallots and garlic and stir until celery softens. Add wine and bring to a boil. Add halibut, shrimp and tomatoes. Stir to combine, cover and cook for about 3 minutes, until the fish and shrimp are cooked through. Add mussels, vinegar, half of tarragon, salt, pepper, and half of crushed red pepper. Cover and cook until mussels open. Serve and top with remaining tarragon and crushed red peppers.

I started with this recipe from Real Simple. I looked around on Food Network at other variations. I changed the cod for halibut, added corn and shallots, forgot the fennel at the store (I'm glad I think it would have ruined it with the tarragon in it), added crushed red pepper, and upped the dose of garlic.