For the broth:
2 Tbsp extra virgin olive oil
2 leeks, trimmed and finely chopped
1 fresh fennel bulb, trimmed and finely chopped
1/4 tsp mild red pepper flakes
2 cloves garlic, peeled and roughly chopped
6 slow roasted tomato halves
3 Tbsp chopped roasted red pepper
14.5 oz can chopped or crushed tomato
1 Tbsp tomato paste
2 tsp fresh thyme leaves
1 tsp fresh oregano leaves
1 qt clam juice (or fresh clam "liquor" from the fish market)
For the stew:
1 lb clams, scrubbed (make sure they are tightly closed; discard any that are not)
1 lb mussels, debearded and scrubbed (make sure they are tightly closed; discard any that are not)
1 lb sea scallops
1 lb large (26-30 or 31-40 size) shrimp, peeled and deveined
1 lb salmon, cut into large chunks
1 lb haddock (or other firm white fish, like cod or scrod), cut into large chunks
In a large stock pot, heat the oil over low heat. Sauté the leeks and fennel for 3 minutes, stirring frequently, until translucent. Add the red pepper flakes and garlic. Cook for 30 seconds more.
Add the slow-roasted tomatoes and roasted red pepper, and cook, stirring, for 1 minute. Then, add the chopped tomato, tomato paste, thyme and oregano. Cook, stirring frequently, for 2 minutes. Finally, pour in the clam broth.
Increase heat to medium, and bring the mixture to a low boil. Then, reduce heat to low, and cook, uncovered, for 10 minutes.
Begin adding the seafood: First, the clams. Make sure they are submerged in the liquid, cover the pot, and cook for 10 minutes. Then, add the mussels. Cook, covered, for 5-10 minutes, until the clams and mussels are open. (Remember to discard any that do not open.)
Finally, uncover the pot, and add all remaining seafood. Simmer on low for 5 minutes, until the fish is cooked through and the shrimp are pink and curled. Stir gently, but don't worry; the large chunks of fish will break up, and that's fine.
Serve hot or at room temperature (we even eat it cold the next day, and it's delicious).