Put broth, carrot, celery, potatoes and wine in stock pot and bring to boil. Reduce heat and simmer 10 minutes. Saute onion in butter until tender. Add flour and Feisty Fish Rub, cook for 2 to 3 minutes and then stir into broth and veggies. Add seafood and cream to broth and cook until fish is flaky and potatoes are tender, about 8 to 10 minutes. Season with fresh ground pepper. Stir in parsley and garnish with a sprig of fresh thyme.