1. Prepare the Seafood:

• Scrub the mussels and clams well under cold water. If any of the shellfish are open and don’t close when tapped, discard them.
• Season the shrimp, scallops, and firm fish with salt and pepper evenly on both sides. Set aside.

2. Cook the Aromatics:

• Heat 1 tablespoon of olive oil in a large, heavy Dutch oven or saucepan over medium-low heat.
• Add the chopped garlic, onion, and red pepper flakes. Cook for about 1 minute, stirring constantly, until fragrant but not browned.

3. Deglaze with Wine:

• Pour in 3/4 cup of dry white wine, such as Pinot Grigio, and stir to deglaze the pan. Allow the wine to reduce slightly for 2-3 minutes.

4. Add Stock and Tomatoes:

• Stir in 1/2 cup of fish stock and bring the mixture to a simmer.
• Add 8 ounces of strained tomatoes, along with a pinch of salt and pepper to taste. Stir to combine, and increase the heat to medium.

5. Steam the Shellfish:

• Add the mussels and clams to the pan, stirring gently to coat them in the sauce.
• Cover the pan with a lid and steam for 5 minutes, until all the shellfish have opened. If any mussels or clams do not open, discard them.

6. Cook the Remaining Seafood:

• Once the shellfish have opened, add the seasoned shrimp, scallops, and firm fish to the pan.
• Stir gently to coat the seafood in the tomato sauce. Cover and cook for another 5 minutes, or until the seafood is opaque and cooked through.

7. Serve the Stew:

• Ladle the seafood stew into bowls and garnish with freshly chopped parsley.
• Serve immediately with crusty bread.