Easy Cioppino A Taste of San Francisco Seafood

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 medium yellow onion, chopped (about 1 cup)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 red bell pepper, seeded and chopped (about 1 cup)
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 (28 ounce) can crushed tomatoes (794g)
• 1 (14.5 ounce) can diced tomatoes, undrained (411g)
• 1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio) (240 ml)
• 4 cups fish broth or seafood stock (950 ml)
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• 1 pound large shrimp, peeled and deveined (450g)
• 1 pound mussels, scrubbed and debearded (450g)
• 1 pound clams, scrubbed (450g)
• 1 pound firm white fish (cod, halibut, or sea bass), cut into 1-inch pieces (450g)
• (Optional) 1/2 pound calamari tubes, cleaned and cut into rings (225g)