Broth:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 fennel bulb, trimmed and thinly sliced
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 cup dry white wine
• 2 cups seafood stock or fish stock
• 1 bay leaf
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Seafood:

• 1 lb clams, scrubbed
• 1 lb mussels, scrubbed and debearded
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb scallops
• 1/2 lb firm white fish (like cod or halibut), cut into chunks

Garnish:

• 2 tablespoons fresh parsley, chopped
• Crusty bread, for serving