The Modern Nonna Ultimate Seafood Feast

This recipe is quite awesome, but I recommend that you use 1 1/2-2 times the seafood! I have half left over and will add more seafood and serve it over fresh tagliatelle I will make. Recipe as written on Instagram by The Modern Nonna:

A divine seafood dish, absolutely perfect in a beautiful white wine tomato sauce and incredibly delicious with crusty bread. You can use any seafood you love for this dish and I will give you all of the tips in my notes. This recipe makes 4-6 portions but feel free to add as much seafood as you like. You will need: 
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3 tablespoons olive oil 
1 finely diced onion 
1 finely diced celery stalk 
6 cloves of minced garlic 
salt, pepper, dry oregano to taste 
1/2 cup white wine — I used Sav Blanc
2.5 cups tomato sauce 
2 cups water, fish stock, or veggie stock (I used veggie stock)
1 bay leaf 
1 piece of any white fish or salmon that’s cubed 
12 pasta clams or any small clams that were washed and scrubbed 
8 jumbo tiger shrimp peeled and deveined 
6 large scallops 
parsley or basil for garnish 
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Please note: you can use cod, halibut, salmon, or any fish or seafood you love. You can use muscles or crab too. Any tomato sauce works just chose something cleaner —our homemade one only has salt tomatoes and basil in it. If any of the clams don’t open, throw those out as they are an indication that they are bad. 
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In a skillet with high sides or in a pot add the olive oil and let it heat up on medium heat. Sauté the onions, celery, and garlic for a few minutes until translucent. Add salt pepper and dry oregano to taste and you can taste and adjust later. Add the white wine and let it reduce for about a minute or two. Stir in the tomato sauce and water, or you can even use fish stock or veggie stock as well for more flavor. Add a bayleaf, let it come to a boil, reduce the heat to medium low and let it second until your desired consistency. Mine was perfect after an hour. After the sauce has reduced add the fish, washed and scrubbed clams and let it boil for 2 minutes. Add the shrimp and scallops and let them go until the clams open, which should take another 3-4 minutes. Garnish with parsley and enjoy with crusty bread or pasta.