Heat the olive oil, when hot add the onion, cook for a couple minutes until translucent. Add the shallots and sauté for a couple minutes.
Add fennel, bell pepper, potatoes, chili flakes and cook for 5 minutes. Add the garlic, and basil when fragrant, add the stock, bring to a boil and let reduce at low heat for 45 minutes to cook the vegetables.
When the vegetables start to get soft, add the shrimps, scallops, and all your fish. Cook for 10 to 15 more minutes and adjust the seasoning with black pepper and salt as needed.
Add the tomatoes, cream, bring to boil again and adjust salt and pepper and adjust the consistency to your liking with the corn starch.Add the liquor of you have it.