Heat the olive oil in a kettle and add the onion, garlic, fennel, carrot, and leek. Cook the vegetables until they wilt.
Add the crushed hot pepper, bay leaf, thyme, wine, tomatoes, and water. Bring the mixture to a boil and add the salt and pepper.
Cover the kettle tightly and simmer for 15 minutes.
Add the fish and cook for 2 minutes.
Add the scallops and shrimp and cook for 1 minute. Do not overcook or the fish will fall apart.
Sprinkle the stew with parsley and serve it with croutons. To Serve, serve in large soup bowls, portioning out the seafood first so that each serving has its due. Then surround the seafood with vegetables and liquid. The croutons should be served on the side.