| 1/4 | c | Olive oil |
| 2 | lg | Onions, thinly sliced |
| 6 | lg | Cloves garlic, crushed or finely minced |
| 1 | ts | Sweet curry powder, optional |
| 3 | | Roasted red peppers (the Peloponnese brand is good), pureed in food processor or blender |
| 2 | c | Flat-leaf Italian parsley, chopped |
| 3 | tb | Dried herbs: any combination of basil, oregano, rosemary, savory and marjoram, crushed |
| 1 | cn | (28-ounce) Italian-style tomatoes |
| | Sea salt and freshly ground black pepper, to taste |
| 1/2 | ts | Cayenne pepper |
| 1 | | Bottle of dry white wine, sauvignon blanc preferred |
| 1/2 | ts | Saffron threads, crushed and mixed with a little juice from the stew broth, optional |
| 2 | | Lemons , Juice of |
| 2 | lb | Cod or other white fish fillets, broken up into chunks |
| 24 | | Mussels, scrubbed and debearded |
| 18 | lg | Shrimp, shelled and deveined |
| 3/4 | lb | Scallops |
