Zuppa di Pesce My Italian Seafood Stew Secret

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1/2 cup dry white wine (such as Pinot Grigio)
• 1 (28 ounce) can crushed tomatoes
• 6 cups fish stock or seafood broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1 pound medium shrimp, peeled and deveined
• 1 pound firm white fish (such as cod, halibut, or sea bass), cut into 1-inch pieces
• 1/2 pound calamari, cleaned and cut into rings
• Fresh parsley, chopped
• Lemon wedges
• Crusty bread, for serving