Seafood Stew

It's crab season in this area and thanks to our friend Victor, we had 2 lovely crabs to eat.  With the weather being cool and rainy, a flavorful seafood stew was just the medicine!
Serves about 4.
Ingredients:
2 Tbsp olive oil
1/2 onion, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1 14.5 oz canned, diced tomatoes (or 2-3 diced tomatoes)
3 cups water or broth
1 Tbsp tomato paste
1/2 tsp Italian seasoning mix
1/4 tsp paprika
1/4 tsp red pepper flakes (optional)
1/4 tsp salt (or more to taste)
1 12 oz beer
1/4 cup bread crumbs
1/2 bell pepper, any color, finely chopped
1/2 cup peas
1/2 lb seafood of your choice, cleaned and diced (crab, shrimp, fish, etc.)
pinch of saffron threads
juice from 1/2 lemon

Heat the oil over medium heat, saute the onion and celery for about 5 min to soften then add garlic for another minute.  Add the tomatoes, water or broth, tomato paste, Italian seasoning, paprika, red pepper flakes and salt and bring to a boil (covered) over med-high heat.  Reduce heat to med-low for about 45 min then cool.  After cooling at least 1 hr (this first part could be done 1 or 2 days ahead of time and kept in fridge), transfer to a blender and puree well (in batches if necessary, filling blender only halfway), then transfer back to soup pot. Mix beer and bread crumbs in blender and puree well, then add to soup pot mix along with bell pepper, peas, seafood, saffron and lemon. Bring to a simmer over med heat and simmer for about 10 min (uncovered) stirring frequently. Season with salt to taste and serve with some crusty bread.  Enjoy!