Savory Seafood Stew

Name: Savory Seafood Stew
Ingredients: 2 quarts water; One 35-ounce can Italian plum tomatoes (preferably San Marzano) and their liquid; 1½ cups dry white wine; 2 small leeks, white parts only, trimmed, cleaned, and cut into 3-inch lengths (about 2 cups) (see Note); 2 medium carrots, trimmed and sliced thick; 1 large onion, cut into thick slices; 10 sprigs fresh thyme; Zest of ½ lemon, removed in wide strips with a vegetable peeler; ½ teaspoon loosely packed saffron threads; ¼ cup extra-virgin olive oil; Salt; ¼ cup extra virgin olive oil; 8 cloves garlic, peeled; 2 small leeks, white parts only, trimmed, cleaned, and sliced 1/2 inch thick (about 2 cups) (see Note); 1 large onion, sliced thin; 4 medium calamari(about 1¼ pounds), cleaned tentacles left whole, bodies cut crosswise into ½-inch rings; 18 medium sea scallops (about 1/2 pound); 8 ounces fresh firm-textured fish fillets, such as salmon, snapper, or swordfish, skin removed, cut into 1-inch pieces; 2 cups Braised Cannellini, optional; 24 mussels, preferably cultivated, cleaned; 12 large shrimp, peeled and deveined (about ½ pound); ¼ cup chopped fresh Italian parsley; Freshly ground black pepper; Pan-Fried Garlic Bread or crusty Italian bread