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1
Position a rack 4 inches from the broiler heat source and preheat the oven to broil.
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2
Arrange the bread slices in a single layer on a large rimmed baking sheet.
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3
Heat the oil in a large saucepot over medium-high heat.
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4
Add the onion, peppers, garlic, and a generous pinch of salt.
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5
Cook, stirring occasionally, until lightly browned and crisp-tender, about 8 minutes.
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6
Add the tomatoes and cook, stirring occasionally, until almost all the liquid has evaporated, about 5 minutes.
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7
Add the wine and cook until almost all the liquid has evaporated, about 5 minutes.
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8
Add the stock and 3 cups water and bring to a boil.
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9
While the liquids are coming up to a boil, melt the butter in a small saucepan over low heat and continue simmering until all the foam rises to the surface.
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10
Remove from the heat and skim off and discard the foam.
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11
Drizzle the butter remaining in the saucepan all over the bread slices.
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12
When the liquids in the pot come to a boil, add the fish, mussels, and scallops.
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13
Cover and cook until the mussels open and the fish and scallops are just opaque throughout, about 3 minutes.
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14
Season to taste with salt.
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15
While the seafood cooks, broil the buttered bread until golden brown, 1 to 3 minutes.
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16
Serve the hot stew with the hot buttered toast.
