Fishermen’s Stew

Ingredients

• 3 tablespoons olive oil
• 1 large onion, halved and thinly sliced
• 1 medium green bell pepper, chopped
• 2 ribs celery, thinly sliced
• 2 cups sliced mushroom caps
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 bottles (8 ounces each) clam juice
• 1 cup chicken stock
• 1 cup dry white wine
• 1 teaspoon salt, plus more, to taste
• freshly ground black pepper, to taste
• 1 teaspoon dried basil
• 3/4 teaspoon fennel seed, preferably crushed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar, plus more, to taste
• 1 bay leaf
• 1 pound cod, haddock, or other firm white fish fillets, cut into large chunks
• 1 pound shrimp, shelled and deveined
• 10 to 15 well-scrubbed mussels with beards removed and/or small clams
• 3 tablespoons chopped fresh Italian parsley, for garnish