[edit] Ingredients

4 fl oz (125 ml) of olive oil
3 leeks (cleaned and sliced)
2 minced garlic cloves
1 onion (peeled and chopped)
2 chopped celery ribs
9 oz (250 grams) of sliced mushrooms
1 liter (1.75 pint) of fish stock
9 oz (250 grams) of tinned tomatoes
5 fl oz (150 ml) of dry white wine
1 teaspoon (5 ml) of cayenne pepper
1 pound (450 grams) of white, boneless fish (cut into small chunks). You can use seabass, monkfish, or cod.
2 pounds (900 grams) of a mixture of shrimp, crab, or mussels (scrubbed with the beards removed from them)
chopped parsley
salt and pepper

[edit] Steps

Get a large pot and heat the olive oil in the pot. Add the celery, garlic, leeks, onions, and mushrooms. Cook the mixture together until the onions become soft and a clear color.
Pour the liquid ingredients (white wine, stock, and tomatoes) into the pot. Simmer everything while stirring and season the food with salt and pepper.
Carefully place the seafood ingredients into the pot. Continue stirring and simmering until everything is well cooked for about 15 to 20 minutes.
Pour even amounts into bowls and sprinkle chopped parsley on the top as a garnish.