A Versatile Seafood Stew

Name: A Versatile Seafood Stew
Ingredients: 1 whole, cleaned fish (about 2½ lb.), cut into 3 chunks; 4 (6-oz.) fillets; 4 lb. clams; or the equivalent of other seafood; Salt and pepper, to taste; 3 tbsp. olive oil; 3 cups chopped sturdy vegetables, such as carrots, celery, fennel, bell peppers, or mushrooms; 1 medium yellow onion, diced; 1 head garlic, peeled and smashed; 2 Yukon Gold potatoes, peeled and thinly sliced; Canned chopped tomatoes with liquid (enough to barely cover the seafood—start with a 14.5-oz. can) or a combination of chicken or fish stock and tomatoes; 2 tbsp. chopped fresh herbs, such as thyme, parsley, dill, or basil; 2–3 generous pinches saffron; 1 tsp. paprika; ¼ tsp. cayenne; 1 pinch MSG or 1 tsp. mushroom-based umami powder, such as Takii; 1 lemon, thinly sliced and seeds removed; ¾ cup pitted olives, slightly chopped; 1 tbsp. capers (optional)