Heat 4 tablespoons of robust extra virgin olive oil in a large pot over medium heat. Add chopped carrots, celery, spring onions, garlic cloves, and a small piece of capsicum. Sauté the vegetables until they soften and release their aromas.

Pour in the crisp dry white wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer until it reduces slightly.

Pour enough water to cover the vegetables by about an inch or two. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 30-40 minutes. Season with salt to enhance the flavors. Strain the liquid to get a flavorful fish stock. Set aside.

In a separate large pot or Dutch oven, heat 4 tablespoons of robust extra virgin olive oil over medium heat. Add finely chopped garlic cloves and sauté until they're fragrant, but not browned.

Stir in the chopped tomatoes and finely chopped flat-leaf parsley. Let the mixture simmer for about 15-20 minutes, allowing the flavors to meld together.

Once the tomato mixture has cooked down a bit, pour in the prepared fish stock. Bring the mixture to a gentle simmer.

Carefully add the prepared pieces of ling or barramundi fillet, raw prawns, scallops, mussels, and clams into the simmering broth. Cover the pot and let the seafood cook for about 5-7 minutes or until the shellfish have opened and the fish is cooked through.

Discard any unopened shells. Taste the broth and adjust seasoning if needed. Sprinkle extra chopped parsley over the stew.

Ladle the Zuppetta into bowls and serve hot with grilled bread on the side.

Heat the grill to medium-high heat.

Brush slices of bread with olive oil and grill for 1-2 minutes on each side until lightly toasted and grill marks appear.Enjoy your flavorful Zuppetta with the delightful array of seafood and the rich, aromatic broth!