One 28-ounce can whole tomatoes, drained and coarsely chopped
5 cups fish stock or 2 1/2 cups water plus 2 1/2 cups bottled clam juice
Kosher salt and freshly ground pepper
1 1/2 pounds monkfish fillets, cut into 1-inch cubes
1 1/2 pounds tilapia fillets, cut into 1-inch cubes
1 pound sea scallops, quartered
1 pound rock shrimp, shelled and deveined
4 dozen mussels, cleaned and debearded
1/2 cup heavy cream
1 bunch of flat-leaf parsley, chopped
In a small bowl, let the saffron infuse in 1/2 cup of the wine for 20 minutes.
In a large, wide pot, heat the olive oil. Add the onion, carrots, celery and garlic and cook over moderately high heat, stirring, until softened, 8 minutes. Add the remaining 1 1/2 cups of wine and the tomatoes and cook until reduced by half, about 10 minutes. Add the fish stock and saffron mixture and season with salt and pepper. Bring to a boil, then reduce the heat to moderately low and simmer for 5 minutes.
Add the monkfish, tilapia, scallops and shrimp to the broth and cook over moderate heat, stirring occasionally, for 3 minutes. Add the mussels, cover the pot and cook until the fish and scallops are just cooked through, the shrimp are pink and the mussels open, about 3 minutes; discard any mussels that do not open.
Stir the cream and parsley into the seafood stew and season with salt and pepper. Ladle into bowls and serve.