Ingredients

• 1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil
• 1 teaspoon crushed red pepper flakes
• 2 to 3 flat fillets of anchovies, drained
• 6 cloves garlic, crushed
• 1 bay leaf, fresh or dried
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 cup good quality dry white wine
• 1 (14-ounce) container chicken stock
• 1 (32-ounce) can chunky style crushed tomatoes
• 4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
• 1 handful flat-leaf parsley, chopped
• 1 1/2 pounds cod, cut into 2-inch chunks
• Salt and pepper
• 8 large shrimp, ask for deveined easy-peel or peel and devein
• 8 sea scallops
• 16 to 20 raw mussels, scrubbed
• A loaf of fresh, crusty bread, for mopping

Instructions

1. In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
2. Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
3. Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
4. Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.