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1
Heat olive oil in a medium saucepan, over medium heat; add onion and bell pepper and cook, until softened, about 5 minutes.
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2
Add crushed red pepper flakes, fennel, and half the garlic; cook until fragrant, about 3 minutes.
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3
Stir in tomato paste and cook 3 minutes; add in the red wine and simmer until reduced by a third, about 20 minutes.
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4
Add the crushed tomatoes, salt, bay leaf, oregano, and pepper; simmer on low until the sauce is darkened to a brick read, about 45 minutes (you'll have about 6 cups).
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5
Meanwhile, cut the fish into bite-sized chunks (keeping separate); season both types of fish, as well as the shrimp, with chopped garlic and a little salt, then cover and refrigerate.
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6
In a large, tall saucepan, or stockpot, arrange the fish according to how long they will need to cook; first ladle in a thin layer of sauce, arrange crabmeat in a layer.
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7
Next, stack the meaty fish, then the flaky fish on top of that; lastly is the shrimp with the clams and/or mussels on top.
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8
Pour remaining sauce over the fish and shake pot to distribute the sauce; cover and cook over medium heat until the shells open, about 20 minutes (you should shake the pan a few times during cooking, but do not stir to avoid breaking up the fish too much).
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9
Once the shells open, taste for salt, then gently stir in the chopped parsley; ladle into serving bowls.
