Zuppa di Pesce The Ultimate Italian Seafood Recipe

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 large yellow onion, chopped (about 1 ½ cups)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 teaspoon red pepper flakes (or more to taste)
• 1 (28 ounce) can crushed tomatoes (794g)
• 1 (15 ounce) can tomato sauce (425g)
• 4 cups fish stock (or clam juice, 946 ml)
• 1 cup dry white wine (like Pinot Grigio, 237 ml)
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 pound mussels, scrubbed and debearded (454g)
• 1 pound clams, scrubbed (454g)
• 1 pound large shrimp, peeled and deveined (454g)
• 1 pound firm white fish (such as cod, halibut, or snapper), cut into 1-inch pieces (454g)
• ½ pound calamari tubes, cleaned and cut into rings (227g)
• Fresh parsley, chopped
• Lemon wedges
• Crusty bread for serving