Base:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small fennel bulb, thinly sliced (optional)
• 1/2 teaspoon crushed red pepper flakes (optional)

Broth:

• 1 cup dry white wine
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) bottle clam juice
• 1 cup seafood or chicken broth
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Seafood:

• 1 pound clams or mussels, scrubbed and debearded
• 1/2 pound large shrimp, peeled and deveined
• 1/2 pound sea scallops
• 1/2 pound firm white fish (like cod or halibut), cut into chunks
• 1/2 pound crab meat or crab legs
• Chopped fresh parsley for garnish
• Crusty bread for serving