Provençal Seafood Stew

Name: Provençal Seafood Stew
Ingredients: 1 Tbs. olive oil; 2 Tbs. minced shallots; 3 garlic cloves, chopped; 1⁄4 tsp. red pepper flakes; Salt, to taste; 2 red bell peppers, roasted, peeled, seeded and chopped; 1⁄2 lb. (250 g) small yellow potatoes, cut into 1⁄4-inch (6-mm) cubes; 3 Tbs. olive oil; 1 lb. (500 g) scallops, tough muscles removed; Salt and freshly ground pepper, to taste; 3⁄4 lb. (375 g) cleaned squid, bodies cut into 1⁄2-inch (12-mm) rings and tentacles coarsely chopped; 1 fennel bulb, stalks and fronds discarded, quartered, cored and sliced; 4 garlic cloves, chopped; 3 Tbs. chopped shallots; 2 tomatoes, chopped; 1⁄2 cup (4 fl. oz./125 ml) dry white wine; 2 cups (16 fl. oz./500 ml) fish stock or bottled clam juice; 2 Tbs. chopped fresh flat-leaf parsley