Fisherman's Wharf Stew

Ingredients

• 1/2 cup (113g) unsalted butter
• 2 small yellow onions, coarsely chopped (approx. 250g)
• 4 oz (113g) sliced mushrooms
• 4 cloves garlic, minced or pressed
• 2 large bay leaves
• 1 tbsp dried oregano
• 1 tbsp sea salt
• 1/2 tbsp ground black pepper
• 3/4 tsp garlic and herb hot sauce (like Frank's RedHot)
• 1 large can (28 oz / 794g) crushed tomatoes
• 12 fl oz (355ml) water
• 1/4 cup (60ml) fish sauce
• 1 1/4 cup (295ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 4 chicken bouillon cubes
• 1 lb (454g) mussels, scrubbed and debearded
• 1 lb (454g) steamer clams, scrubbed
• 1/2 lb (227g) Alaskan cod, cut into 1-inch pieces
• 1 lb (454g) crab legs (king, snow, or Dungeness), pre-cooked and split, if large
• 1/2 lb (227g) calamari, cleaned and cut into rings
• 1/2 lb (227g) cooked shrimp, peeled and deveined
• Juice of 2 large lemons
• 1/2 bunch Italian parsley, chopped