Preheat your oven to 180°C (350°F). In a bowl, toss the bread cubes with olive oil, garlic powder, and salt until evenly coated. Spread the cubes on a baking sheet and bake for 10-15 minutes or until golden brown, turning halfway through.

Cooking the Stew

Sauté Vegetables

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.

Add Potatoes and Tomatoes

Add the diced potatoes and canned tomatoes to the pot. Stir well to combine.

Add Broth and Seasonings

Pour in the fish stock (or vegetable broth) and add the bay leaves, salt, black pepper, and red pepper flakes. Bring the mixture to a boil, then reduce the heat to a simmer.

Add Seafood

Once the stew is simmering, add the shrimp, clams, mussels, and fish chunks. Cover the pot and cook for about 10-12 minutes, or until the seafood is cooked through and the clams and mussels have opened.

Finish and Serve

Remove the bay leaves, adjust seasoning if necessary, and stir in the chopped parsley. Serve the stew hot, topped with croutons.