Heat olive oil in a large saucepan over medium heat.

Add chopped onions, celery, and minced garlic to the saucepan.

Cook until the vegetables soften, approximately 8-10 minutes.

Pour white wine into the saucepan and simmer until it reduces slightly, about 3-5 minutes.

Incorporate crushed tomatoes, parsley flakes, crushed red pepper, thyme, salt, and pepper into the mixture.

Cook over medium heat for approximately 12 minutes.

Remove the saucepan from heat and stir in heavy cream.

In a separate pot, bring 2 quarts of water to a boil.

Add cubed rock cod, mahi-mahi, shrimp, and scallops to the boiling water.

Cook until the seafood is cooked through and no longer translucent, typically 5-7 minutes.

Drain the seafood and add it to the stew.

Serve hot and enjoy!