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1
In a medium saucepan, heat the olive oil over medium heat.
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2
Add the onion and bell pepper and cook until soft, about 5 minutes.
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3
Add the crushed red pepper, fennel and half of the garlic and cook until fragrant, about 3 minutes.
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4
Stir in the tomato paste and cook about 3 minutes.
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5
Add the red wine and simmer until it is reduced by a third to a half, about 20 minutes.
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6
Add the crushed tomatoes, salt, bay leaf, oregano and pepper and cook at a low simmer until the sauce is a dark brick red, about 45 minutes.
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7
You should have a little more than 6 cups.
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8
(The recipe can be prepared to this point up to 2 hours in advance or even further if tightly covered and refrigerated.)
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9
While the sauce is simmering, cut all of the fish into bite-sized chunks.
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10
Season the fish and the shrimp with the remaining chopped garlic and a little salt, cover tightly and refrigerate.
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11
In a separate large saucepan, one that is taller than it is wide, arrange the fish.
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12
First, ladle in a thin layer of the sauce.
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13
Then arrange the cracked crab in a layer.(If using crab)
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14
Begin stacking the fish on top of that in the order of how long they will take to cook: start with the meaty ones, then the flaky, then add the shrimp, then the clams and/or mussels, and lastly the calamari..
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15
Pour the remaining sauce over the fish and give the pan a good shake to distribute the sauce evenly.
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16
Cover and place over medium heat.
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17
Cook until the clams and mussels are open, about 20 minutes.
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18
When ready to serve, taste and add more salt if necessary, gently stir in the parsley and ladle the stew into warm bowls.
