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Heat olive oil in a large pot over medium heat. Add onion, garlic, and celery. Cook until fragrant and translucent. Add red pepper flakes if using.
Pour in white wine and simmer until reduced by half. Stir in diced tomatoes, fish stock, and bay leaf. Season with salt and pepper. Bring to a gentle boil.
Lower the heat and simmer for 10–15 minutes to blend the flavors.
Gently add white fish chunks and shrimp. Simmer for 5 minutes. Add mussels, cover, and cook until they open (discard any unopened).
Remove from heat, sprinkle with fresh parsley, and adjust seasoning.
Serve hot with crusty bread to soak up the delicious broth.
Serving and Storage Tips
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