Savory Seafood Stew - Lidia

Ingredients

• 2 quarts water
• One 35-ounce can Italian plum tomatoes (preferably San Marzano) and their liquid
• 1½ cups dry white wine
• 2 small leeks, white parts only, trimmed, cleaned and cut into 3-inch lengths (about 2 cups)
• 2 medium carrots, trimmed and sliced thick
• 1 large onion, cut into thick slices
• 10 sprigs fresh thyme
• Zest of half a lemon, removed in wide strips with a vegetable peeler
• 1/2 cup extra virgin olive oil
• 8 garlic cloves, peeled
• 2 small leeks, white parts only, trimmed, cleaned and sliced ½-inch (about 2 cups)
• 2 leeks, white and light green part only
• 1 large onion, sliced thin
• 4 medium calamari (about 1¼ pounds), cleaned, tentacles left whole, bodies cut crosswise into ½-inch rings
• 18 medium sea scallops (about ½ pound)
• 8 ounces fresh firm-textured fish fillets, such as salmon, snapper or swordfish, skin removed and cut into 1-inch pieces
• 12 large shrimp, peeled and deveined (about ½ pound)
• 24 mussels, preferably cultivated, cleaned
• 2 cups Braised Cannellini Beans, optional (see here)
• ¼ cup chopped fresh Italian parsley
• Garlic Bread or crusty Italian bread (see pg. 000)
• Freshly ground black pepper to taste