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1
To make the soup base, combine the water, tomatoes, wine, leeks, carrots, onion, thyme, lemon zest, and saffron in a saucepan and bring to a boil.
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2
Lower the heat to a lively simmer and cook until reduced by about one third, about 45 minutes.
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3
Stir in 1/4 cup olive oil, season the mixture lightly with salt, and continue to simmer until the liquid portion of the soup base is reduced to about 8 cups, about 20 minutes.
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4
Strain the soup base into a 3-quart saucepan and keep it warm over low heat.
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5
Discard the solids.
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6
(The soup base may be prepared up to 3 days in advance and refrigerated.)
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7
If you have prepared the soup base in advance, bring it to a simmer in a medium saucepan.
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8
Adjust the heat to very low and keep warm.
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9
Heat 1/4 cup olive oil in a large (about 8-quart), heavy pot over medium heat.
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10
Add the garlic, leeks, and onion and cook, stirring, until the onion is wilted but still crunchy, about 4 minutes.
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11
Add the calamari and cook, stirring, until they turn opaque, about 2 minutes.
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12
Pour in all but 1 cup of the hot soup base and bring to a boil.
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13
Stir in the scallops, fish fillets, and beans, if using.
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14
Adjust the heat to simmering and cook until the seafood is barely opaque at the center, about 5 minutes.
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15
Meanwhile, add the mussels to the soup base remaining in the saucepan.
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16
Increase the heat to high, cover the saucepan, and steam over medium heat, shaking the pan occasionally, until the mussels open, about 3 minutes.
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17
Stir the shrimp, parsley, and steamed mussels into the large pot of soup.
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18
Simmer until the shrimp is cooked through, about 1 minute.
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19
Check the seasoning, adding salt, if necessary, and pepper.
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20
Ladle into warm soup bowls, passing a basket of the bread of your choice separately.
