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In a 4- to 6-quart Dutch oven or pot over very low heat, heat the oil. Cook the garlic, stirring occasionally, for about 2 minutes, until fragrant but not browned.
Add the tomatoes, stock, and wine, and simmer over medium-low heat for about 10 minutes. (At this point, you can cool and refrigerate the mixture if you want to prep a day ahead—just reheat before adding the seafood.)
Add the fish, shrimp, and scallops and simmer for about 5 minutes, until the seafood is just cooked through (be sure not to overcook!). Stir in the parsley and basil.
Divide the stew among bowls. Serve with the bread alongside.