Ingredients
1/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
4 garlic cloves, minced
1 dried bay leaf
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon crushed red-pepper flakes
2 cups dry white wine
2 cups fish stock
1/2 cup clam juice
28 ounces crushed tomatoes, with juice
15 ounces plum tomatoes, drained, chopped
6 cherrystone clams, scrubbed
6 mussels, scrubbed, debearded
6 sea scallops, muscles removed
8 ounces cod or other white fish, cut into 1-inch pieces
8 ounces cleaned squid, bodies cut into rings
6 large shrimp, peeled, tails intact, deveined
Preparation
Heat oil in a large pot over medium-high heat. Add onion, garlic, and bay leaf. Cook until onion is translucent, about 5 minutes. Add oregano, parsley, and red-pepper flakes. Cook 1 minute. Add wine, stock, clam juice, and tomatoes. Reduce heat; simmer gently 30 minutes. (You can make soup to this point up to 2 days ahead, and chill. Reheat; add seafood.)
Add clams; cook, covered, for 10 minutes. Add mussels; cook, covered, checking often and using tongs to transfer open clams and mussels to a bowl. Discard any that do not open. Add scallops, cod, squid, and shrimp to pan; simmer gently until seafood is cooked through, about 5 minutes. Gently stir in cooked clams and mussels; ladle into bowls, and serve.
