Ingredients

• 1 lb fish (I used cod)
• 1/2 lb shrimp
• 1/2 lb scallops
• 1/2 lb mussels
• Fresh parsley (optional)

Stew:

• 28 ounces diced tomatoes
• 6 ounces tomato sauce
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 2 cups fish stock
• 4 garlic cloves, minced
• 2 tsp Italian Seasoning
• 1/2 tsp salt
• 1/2 tsp red pepper flakes
• 1 bay leaf
• 1 tbsp extra-virgin olive oil