Gulf Coast Summer Bouillabaisse

Name: Gulf Coast Summer Bouillabaisse
Ingredients: 3 stalks celery, in medium dice; 1 medium onion, in medium dice; 2 medium green bell peppers. in medium dice; 16 cloves garlic, peeled and thinly sliced; 1 tablespoon olive oil (you may not need it); Kosher salt and freshly ground black pepper to taste; 1 medium head fennel, in medium dice; 2 bay leaves; 2 quarts Seafood Stock or Chicken Stock; ½ pound new potatoes, sliced 1/8 inch thick; 2 large tomatoes, cored, peeled, seeded, and cut in medium dice (use canned chopped tomatoes if fresh ones are out of season); ½ pound fish fillets, in large dice (use any saltwater fish, such as flounder, sea trout, redfish, or snapper); ½ pound medium shrimp, peeled; 1 pint shucked oysters; 1 tablespoon chopped fresh tarragon or basil; ½ pound crabmeat, any variety, picked clean of shell; 1 bunch green onions, thinly sliced