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Clean and wash the fish and seafood. white fish should be cut into a one-inch piece.
Heat olive oil, add garlic, basil, parsley and saffron. Cook for 30 seconds, (saffron is not traditional)
When you can smell the garlic, add wine and let cook for 2-3 minutes
Add diced tomatoes, salt and pepper.
Let cook for 10 min.
At this point, you can stop if you are making for later or next day.
In boiling tomato stew add fish and shrimps first, cover.
Let cook 3-4 min, do not stir just shake the pot.
Add calamari, baby scallops, clams and mussels (I had clams and mussels precooked, or you will start Brudet with clams first), cover
Let cook everything for next 2-3 minutes from time when start boiling again.
Take from stove and sprinkle with parsley.
Traditionally is serve with polenta or nice rustic bread.