This recipe is admittedly a little basic, but sometimes, basic is good. Basic is comfortable. Basic is a garlicky, white winey, tomatoey stock that will take care of your expensive seafood, cook it gently, and make everything taste so delicious that you won't even be mad that fish costs so much. Basic is weeknight friendly.
The important lesson here is that a good base will give you the flexibility you need to riff. Add some dried chorizo to the olive oil to start, or a tablespoon of harissa at the end for something spicier. Use clams if you don't like prawns, scallops if you are feeling fancy. If you stick with basic, the possibilities are endless. – Alison Roman