In a stockpot, over medium to medium high heat, saute celery & onions in butter until onions are translucent and celery is tender.
Add garlic, saute for a minute.
Add wine, stirring, scraping bottom of pot.
Add seafood stock, chicken broth, clam juice, parsley, smoked paprika, paprika & aleppo pepper. Bring to a light boil.
Add fish fillets. Stir. Reduce heat, cover and simmer, stirring occasionally (while gently breaking up fish fillets) for about 30 minutes.
Reduce heat to low. Stir in heavy cream.
Salt & pepper to taste.
Serve & enjoy.