Sauté the Base:

Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes.

Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.

Add Tomatoes and Stock:

Pour in the diced tomatoes with their juices and the fish stock. Stir to combine. Bring the mixture to a simmer.

Incorporate the Wine:

Add the dry white wine and let the stew simmer for about 10 minutes. This will help meld the flavors.

Add the Seafood:

Carefully add the assorted fish and shellfish to the pot. Cover and let simmer for another 10-15 minutes until the fish is cooked through and the shellfish has opened (discard any that remain closed).

Season and Serve:

Taste and season the stew with salt and pepper. Let it sit for about 10 minutes to allow the flavors to deepen.

Serve hot, garnished with fresh parsley and accompanied by crusty bread for dipping.

Variations

Fish Choices: Feel free to mix and match the types of fish and shellfish based on what you have available. From my own personal experience, using seasonal fish can elevate the dish even more.

Spicy Kick: For those who love a bit of heat, add more red pepper flakes or even some chopped fresh chili.

Herbal Twist: Experiment with fresh herbs like basil or thyme for additional flavor.