1-First Step: Prepare the Ingredients. Start by prepping all your ingredients. Peel and devein the shrimp, remove the feet from the scallops, and scrub the mussels or clams. Cut the white fish into 1-inch chunks. Chop the vegetables, measure out your spices, and slice the leeks and fennel. When preparing the vegetables, take your time to wash the leeks thoroughly so there is no grit left behind, as this simple step helps keep the broth clean and lets the fresh flavors shine through perfectly.

2-Second Step: Sauté the Vegetables. In a large pot or Dutch oven over medium heat, melt the butter or heat the olive oil. Add the chopped onion, diced celery, sliced leeks, and fennel. Cook them for about 5 to 7 minutes, stirring occasionally, until they begin to soften and the onions become translucent. This creates a flavorful foundation for the soup.

3-Third Step: Add Aromatics. Stir in the finely chopped garlic, fresh oregano, fresh thyme, and red pepper flakes. Cook for another minute until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.

4-Fourth Step: Deglaze and Simmer. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for a minute or two to reduce slightly. Then, add the seafood stock, bottled clam juice, and dried bay leaves. Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for about 10 minutes to allow the vegetable flavors to meld with the broth.

5-Fifth Step: Cook the Seafood. Add the seafood in stages to avoid overcooking. Start with the firm white fish and the mussels or clams. Simmer gently for about 3 to 4 minutes. Then, add the shrimp and scallops. Continue to simmer for another 3 to 5 minutes, or until the shrimp turn pink, the scallops are opaque, and the mussels or clams have opened. Discard any shellfish that do not open.

6-Sixth Step: Finish and Serve. Remove the pot from the heat. Stir in the chopped parsley, the reserved fennel fronds, and the fresh lemon juice. Season the soup to taste with salt and pepper. If you prefer a richer broth, you can swirl in an extra tablespoon of butter or olive oil just before serving. Ladle the hot soup into bowls and serve immediately.