Seafood Cioppino

Prepare the Croutons - Heat the oven to 375°F (191ºC). Slice the baguette on a ½-inch thick bias cut. Lightly brush each side with olive oil and sprinkle with salt. Place on a sheet pan and bake for 10 minutes. Flip over and cook another 2 to 5 minutes until golden brown on each side. Cool and reserve.
Cook the Vegetables - In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the leeks, celery, bell pepper, carrots, and minced serrano chili peppers. Cook for another 5 minutes. Add the tomatoes and cook 3 minutes.
Simmer the Soup - Add the tomato paste, wine, water, lemon juice, thyme, bay leaf, salt, and black pepper. Simmer on medium-low heat for 25 minutes, stirring occasionally. Remove the bay leaf.
Cook the Shrimp and Scallops - Heat the cioppino soup over medium heat. Add shrimp and scallops to the soup, cover and cook for 2 minutes. Flip the shrimp over.
Cook the Mussels - Clean the mussels and remove the beard. Discard any with broken shells or those that don't close when tapped. Spread the mussels evenly across the pan. Turn the heat to medium-high, cover, and cook for 3 to 5 minutes until the shrimp is cooked and the mussels open. Discard any mussels that remain closed.
To Serve - Taste the soup and season with more salt and pepper as needed. Ladle soup into serving bowls, add seafood, and garnish with chopped parsley. Serve with the toasted baguette.