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1
Soak the clams in cold water to remove grit and sand, then drain.
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2
Rinse and de-beard the mussels.
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3
Put the monkfish, scrod, squid and bay scallops (if using) in separate small bowls.
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4
Season the fish lightly with salt and pepper.
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5
Heat the olive oil in a heavy-bottomed soup pot or Dutch oven over medium heat.
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6
Add the onions and leeks and cook until softened, about 5 minutes.
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7
Add the tomato, thyme, bay leaf, saffron, garlic, paprika and red pepper flakes.
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8
Season generously with salt and pepper and cook, stirring occasionally, for another 5 minutes.
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9
Turn the heat to high, add the fish stock, chicken broth or water, and bring to a boil.
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10
Taste for salt and adjust to taste.
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11
Add the potatoes and reduce the heat so they simmer gently until firm-tender, about 10 minutes.
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12
(The stew may be prepared to this point up to 2 hours ahead.)
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13
To finish the stew, return the heat to a brisk simmer.
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14
Add the clams and cook till they open, 2 to 3 minutes.
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15
Add the mussels, monkfish and scrod and simmer until the mussels open, 2 to 3 minutes.
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16
Add the squid and scallops, if using, and cook 1 minute more.
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17
Turn off the heat, stir in the garlic-saffron sauce.
