Easy Cioppino Seafood Stew San Franciscos Best Kept Secret

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 medium yellow onion, chopped (about 1 cup/150g)
• 2 cloves garlic, minced (about 2 teaspoons/10g)
• 1/2 teaspoon red pepper flakes (or to taste)
• 1 (28 ounce) can crushed tomatoes (794g)
• 1 (15 ounce) can tomato sauce (425g)
• 1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) (240 ml)
• 1 cup fish or vegetable broth (240 ml)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 2 tablespoons chopped fresh parsley, for garnish
• 1 pound large shrimp, peeled and deveined (450g)
• 1 pound mussels, scrubbed and debearded (450g)
• 1 pound clams, scrubbed (450g)
• 1/2 pound cod or other firm white fish, cut into 1-inch pieces (225g)
• 1/2 pound calamari rings (225g) (optional)
• Lemon wedges, for serving