1-First Step: Mise en Place: Prep all ingredients to keep things smooth. Dice the onion, chop celery, slice fennel, mince garlic, and cut fish into chunks. Rinse clams and mussels under cold water, discarding any that don't close when tapped. Pat shrimp dry. This setup takes 10 minutes and prevents rushed cooking, great for busy parents.

2-Second Step: Saute Aromatics: Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, celery, fennel, and garlic. Cook for 5-7 minutes until softened and fragrant, stirring occasionally. Season lightly with salt, pepper, and thyme. This base builds the flavorful seafood broth foundation. For gluten-free, no changes needed here.

3-Third Step: Deglaze and Simmer Base: Pour in 1/2 cup white wine, scraping up bits from the pot bottom. Let it reduce by half, about 2 minutes, for concentrated flavor. Stir in diced tomatoes, bay leaf, and 4 cups seafood broth. Bring to a boil, then lower to a simmer for 10 minutes. The mixture thickens slightly, perfect for low-calorie adaptations by omitting wine.

4-Fourth Step: Add Clams and Mussels: Add clams and mussels to the pot. Cover and cook over medium heat for 5-7 minutes until shells open. Discard any unopened ones for safety. This infuses the brothy soup with pure ocean taste. Stir gently to avoid breaking shells.

5-Fifth Step: Incorporate Shrimp and Fish: Nestle in shrimp and fish chunks. Simmer uncovered for 3-5 minutes until shrimp turn pink and fish flakes easily. Avoid overcooking to keep textures tender in this homemade mixed seafood soup. Taste and adjust salt, pepper, or lemon juice for brightness.

6-Final Step: Finishing Touches and Serving: Remove bay leaf, stir in chopped parsley. Ladle into bowls, garnish with lemon wedges. Serves 4-6 generously. Pair with crusty bread for potlucks. Total time: 40 minutes. This easy seafood soup recipe travels well for picnics, staying fresh in insulated carriers.