Step 1: Prep the Seafood
Rinse the fish fillets, mussels, clams, shrimp, and scallops under cold water.
Clean the mussels and clams thoroughly to eliminate any grit. Discard any open shells that don’t close when tapped.
Cut the fish fillets into large bite-sized chunks.
Step 2: Sauté the Aromatics
Warm the olive oil in a large, sturdy pot over medium heat. Add the onions and celery, cooking them for about 5 minutes until they become tender.
Stir in the garlic and red pepper flakes (if using), cooking for another minute until fragrant.
Step 3: Build the Broth
Add the diced tomatoes (or crushed tomatoes) to the pot. Simmer for about 5 minutes, allowing the tomatoes to soften and begin breaking down.
Pour in the white wine, stirring to combine. Allow it to simmer for 3-4 minutes to reduce slightly.
Add the fish or seafood stock, basil, thyme, and saffron (if using). Stir well and bring the broth to a gentle boil.
Step 4: Add the Seafood
Start by adding the clams and mussels since they require the most time to cook. Cover the pot and let them cook for about 5 minutes, or until the shells open. Discard any that remain closed.
Gently add the fish chunks, shrimp, and scallops to the pot. Reduce the heat to medium-low and simmer for 5-7 minutes until the fish is cooked through and the shrimp turn pink.
Step 5: Final Touches
Sample the broth and season with salt and pepper to your liking. Mix in the fresh parsley for an added pop of flavor.
Step 6: Serve and Enjoy
Ladle the Zuppa di Pesce into bowls, ensuring each serving gets a mix of seafood and broth.
Serve warm with lemon wedges on the side and a slice of crusty bread perfect for dipping.