Base:

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 fennel bulb, trimmed and sliced
• 4 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Broth:

• 1/2 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 2 cups seafood stock or fish broth
• 1 cup water

Seafood:

• 1 pound littleneck clams, scrubbed
• 1 pound mussels, scrubbed and debearded
• 1/2 pound large shrimp, peeled and deveined
• 1/2 pound sea scallops
• 1/2 pound firm white fish like halibut or cod, cut into chunks
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving
• Crusty bread for serving