Heat the olive oil in a large pot over medium heat. Add the crushed red pepper flakes, drained anchovies, crushed garlic, and bay leaf. Cook until the anchovies completely melt into the oil, about 2-3 minutes.

Add the chopped celery and onion, and cook until softened and translucent, about 5-7 minutes.

Pour in the white wine and let it reduce for a few minutes. Then add the chicken stock, crushed tomatoes, thyme, and parsley. Bring to a gentle simmer and lower the heat.

Season the cod with salt and pepper, then carefully add it to the pot without stirring. Simmer for 5 minutes.

Add the peeled shrimp, sea scallops, and scrubbed mussels. Cover and cook for 10 minutes, or until the mussels have opened.

Remove any mussels that have not opened. Sprinkle with chopped basil before serving. Ladle into bowls and serve with crusty bread.