Easy Cioppino Seafood Stew A Taste of San Francisco

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 medium yellow onion, chopped (about 1 cup, 150g)
• 4 cloves garlic, minced (about 2 teaspoons)
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• ¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) (60 ml)
• 28 ounces crushed tomatoes (794g)
• 8 ounces tomato sauce (227g)
• 4 cups fish or vegetable broth (950ml)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 pound large shrimp, peeled and deveined (450g)
• 8 ounces sea scallops (225g)
• 8 ounces firm white fish, such as cod or halibut, cut into 1-inch pieces (225g)
• 1 pound mussels, scrubbed and debearded (450g)
• Fresh parsley, chopped
• Lemon wedges