Can be prepared in 45 minutes or less.
10 small shrimp, shelled
1/2 pound cod fillet, cut into 3/4-inch cubes
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 large yellow bell pepper, cut into 3- by 1/4-inch strips
2 teaspoons all-purpose flour
1 tablespoon tomato paste
1 cup bottled clam broth
a 14- by 16-ounce can whole tomatoes, drained, reserving juice, and chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon dried hot red pepper flakes
10 mussels (preferably cultivated), scrubbed well and beards pulled off
1/3 cup dry vermouth or dry white wine
2 tablespoons minced fresh flat-leafed parsley leaves
In a small bowl toss shrimp and cod with garlic and 1/2 tablespoon oil and let stand while preparing stew.
In a 3-quart saucepan cook onion and bell pepper in remaining 1½ tablespoons oil over moderate heat, stirring, until softened and beginning to turn golden. Stir in flour and tomato paste and cook over moderately low heat, stirring, 3 minutes. Add broth in a stream, stirring, and simmer, stirring, until mixture is thickened slightly. Stir in tomatoes with reserved juice, Italian seasoning, red pepper flakes, and salt and pepper to taste and simmer 10 minutes.
While stew is simmering, in a 1-quart saucepan combine mussels and vermouth or wine and bring to a broil. Steam mussels, covered, 3 to 5 minutes, or until opened, discarding any unopened ones.
Add shrimp and cod mixture to stew and simmer 5 minutes, or until cod is just cooked through. Add mussels with cooking liquid and parsley and simmer just until mussels are heated through.