Rinse mussels under cold water, discard any with broken shells or that do not close when tapped. Pat fish and shrimp dry with paper towels and season lightly with 1/4 tsp salt and 1/8 tsp pepper.

Keep seafood chilled until ready to add to the stew.

Build the Base

Sweat vegetables

In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil and 1 tbsp butter over medium heat until butter melts and shimmers. Add the chopped onion, carrots, celery and red bell pepper. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes.

Add aromatics

Stir in smoked paprika, dried oregano, crushed red pepper flakes, and tomato paste. Cook 1–2 minutes, stirring, until fragrant and the tomato paste darkens slightly.

Deglaze

Pour in the 3 tbs dry white wine to deglaze the pot, scraping up any brown bits from the bottom. Let the wine reduce by half, about 1–2 minutes.

Add tomatoes and stock

Add the 14.5 oz diced tomatoes with their juices, 4 cups fish stock, bay leaf and thyme sprigs. Stir to combine. Bring to a gentle simmer, then reduce heat to medium-low and simmer uncovered for 12–15 minutes to meld flavors.

Simmer & Season

Adjust consistency and seasoning

If the stew seems too thick, add up to 1/2 cup water. Add 1 tsp salt and 1/2 tsp black pepper (adjust to taste). Continue to simmer another 5 minutes. Remove thyme sprigs and bay leaf.

Add delicate seafood

Gently add the firm white fish pieces, spreading them so they’re partly submerged but not overcrowded. Cook 4 minutes. Then add shrimp and scallops, simmer another 2–3 minutes until shrimp are opaque and scallops are firm.

Finish with mussels

Nestle mussels into the simmering broth, cover the pot, and steam 4–6 minutes until mussels open. Discard any mussels that remain closed. Taste the broth and adjust salt/pepper as needed.

Finish & Serve

Stir in 2 tbsp fresh lemon juice, 1 tsp olive oil, and 1/4 cup chopped parsley. Heat briefly just to incorporate (30 seconds to 1 minute).

Ladle the stew into warm bowls so each portion gets a mix of fish, shrimp, scallops and mussels. Garnish with additional chopped parsley or chives and offer lemon wedges at the table.

Serve immediately. Note: recipe intentionally omits pasta and garlic bread per specification.