Place a large, heavy-bottomed pot over medium-low heat with the EVOO, about 4 turns of the pan. Add the anchovies, garlic and red pepper flakes. Cook a couple of minutes to melt the anchovies into the EVOO and toast the garlic slightly.
Add the onion, celery, thyme and bay leaf to the pot and cook for 3-4 minutes, until the veggies start to get tender. Season with salt and freshly ground black pepper, and add the wine or vermouth to the pot. Allow the liquid to reduce by half, then pour in the chicken and seafood stock, and bring up to a bubble.