Fish Pot

Make fish stock.

Melt butter in a 2-quart noncorrosive Dutch Oven or flameproof casserole over medium-low heat. Add carrots and onion; sauté until softened but not browned, about 4 minutes. Add cups of fish stock, the wine, basil, and rosemary; heat to boiling. Reduce heat; adjust to maintain bare simmer. Simmer 5 minutes. Add leek; simmer 2 minutes. Add fish fillets, shrimp, and scallops; if necessary, add enough hot water to cover seafood. Simmer, stirring gently, until seafood is opaque in center, about 5 minutes. Season to taste with salt and pepper. Serve in warmed shallow soup bowls.