1. Sauté Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until soft and translucent (about 5 minutes). Stir in the minced garlic, celery, and red bell pepper. Cook for another 2-3 minutes, allowing the flavors to meld.

2. Add Seasonings and Tomato Base

Sprinkle in the smoked paprika, red pepper flakes, oregano, thyme, salt, and black pepper. Stir well to coat the vegetables with the spices. Add the tomato paste and cook for 1-2 minutes to enhance its depth of flavor. Pour in the crushed tomatoes and stir to combine.

3. Simmer the Broth

Pour in the seafood stock and white cooking wine (if using). Add the bay leaf and bring the stew to a gentle simmer. Let it cook uncovered for about 20 minutes, allowing the flavors to develop.

4. Add the Seafood

Start by adding the lobster pieces, as they take longer to cook. Let them simmer for 5 minutes, then add the white fish chunks. After another 3-4 minutes, add the shrimp and clams (if using). Cook until the shrimp turn pink and opaque, and the clams open up (about 5 more minutes).

5. Finish and Serve

Remove the bay leaf and stir in the fresh lemon juice and parsley. Taste and adjust seasoning as needed. Ladle the stew into bowls and garnish with fresh basil or thyme. Serve hot with crusty bread for dipping.