This is a favorite recipe from my cookbook, Amy's Table: Food for Family and Friends. The Seafood Stew can be made, up to the point of adding the seafood, one day ahead. You can switch out the seafood to make use of what looks best at the fish counter. Sometimes this becomes "Shrimp Stew" if that's all that looks good to me. Gently re-heat and add seafood as directed. To chiffonade the basil, stack the leaves and roll them up like a cigar. Slice, across the roll, into thin strips. Serve this with a Spanish Albarino.
In a large Dutch oven, heat oil over medium high heat. Add onion, garlic and potatoes; sauté until tender, about 8 minutes. Add bell peppers; sauté 3-4 minutes. Add zucchini, wine, clam juice, tomatoes and bay leaf. Bring to a boil; reduce heat and simmer 15 minutes. Add fish, shrimp and scallops; simmer 5 minutes. Stir in basil. Season with salt, pepper and hot sauce to taste.