In a heavy-bottomed pot, heat coconut oil over medium heat. Add onion, celery, shallots, saffron, paprika, and bay leaf. Cook for 6 minutes.
Add garlic, and cook for 1 more minute.
Add tomatoes, tomato sauce, and vegetable broth. Bring it to a boil. Reduce heat and simmer for 20 minutes.
Add the fish, shrimp, mussels, and scallops.
Season with salt and pepper. Simmer for 5 minutes or until fish is cooked through and clams open. Sprinkle with parsley, and serve with a large salad and vegetable dish.