This hearty dish is proof that soup never goes out of season.

Directions

1. Step 1Heat oil in a large copper pot or Dutch oven over medium heat. Add sausage, leeks, and fennel. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add garlic, bay leaf, and saffron (if desired). Cook, stirring constantly, 30 seconds. Add wine and cook until syrupy, 1 to 2 minutes.
2. Step 2Increase heat to medium-high. Add tomatoes and cook, stirring occasionally, until thickened, 9 to 10 minutes. Add clam juice and 3 cups water; bring to a boil. Reduce heat to medium and add mussels; cook 3 minutes. Add shrimp and fish.
3. Step 3Cook until mussels, shrimp, and fish are cooked through, 3 to 4 minutes. Discard bay leaf. Stir in parsley. Season with salt and pepper. Serve immediately.