San Francisco Soul Classic Cioppino Seafood

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 red bell pepper, seeded and chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt
• freshly ground black pepper
• 1 (28 ounce) can crushed tomatoes (794g)
• 1 (15 ounce) can tomato sauce (425g)
• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (240ml)
• 4 cups fish broth (or clam juice or vegetable broth) (950 ml)
• 1 pound firm white fish (cod, halibut, or sea bass), cut into 1-inch pieces (454g)
• 1 pound large shrimp, peeled and deveined (454g)
• 1 pound mussels, scrubbed and debearded (454g)
• 1 pound clams (littleneck or Manila), scrubbed (454g)
• 1/2 pound calamari, cleaned and cut into rings (227g)
• 1/2 pound crab legs, pre-cooked (227g)
• 1/4 cup chopped fresh parsley (10g)
• Lemon wedges, for serving
• Crusty bread, for serving