In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 chopped onion, 1 diced celery stalk, and 1 chopped carrot. Sauté for 5-7 minutes until the vegetables are softened.

Stir in 3 minced garlic cloves, cooking for 1 minute until the garlic turns golden.

Pour in one can of diced tomatoes with their juices and let the mixture simmer for 2-3 minutes.

Add 1 cup of white wine, stirring to combine. Allow it to simmer for about 5 minutes.

Incorporate 4 cups of seafood stock, along with a bay leaf, 1 teaspoon of red pepper flakes, and 1 teaspoon of fresh thyme. Cook uncovered for 15-20 minutes.

Introduce 1 pound of white fish into the simmering broth. Cook for 5 minutes until the fish begins to flake.

Add 1 pound of shrimp, stirring gently. Allow them to cook for an additional 3 minutes.

Add 1 pound of mussels or clams to the pot, cover, and cook for 5-7 minutes until the shells open.

Remove the bay leaf and adjust seasoning to taste, adding salt and pepper as needed. Garnish with freshly chopped parsley.