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1
Coat bottom of large wide saucepan with oil and heat at medium. Add garlic, bay leaves, onion and fennel. Stir often until onion very soft (8-10 min). Sprinkle with oregano, chillies, salt and pepper. Increase heat to med-high, then stir in tomato paste and cook for one min.
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2
Add wine, bring to boil. Reduce to simmer. Stir until wine reduces by half. Pour tomatoes (including juice) into pan and add basil. Stir fish stock (except one cup) and bring to a boil, cover and simmer 15 min. (can refrigerate for 2 days at this point)
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3
Just before serving, pour remaining 1 cup fish stock into another saucepan. Bring to boil and add clams and mussels. Reduce heat to medium. Cover and simmer stirring occasionally
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4
until shells open. Scoop them out and set aside.
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5
Return stock to gentle simmer. Season halibut with salt and pepper. Add fish to saucepan. Adjust heat to barely bubbling, cove and simmer until halibut cooked through, 6-8 min. Scoop out and set aside. Pour cooking liquid into soup.
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6
Take half the mussels and clams out of their shells. Using a fork, gently cut halibut into small pieces. Bring soup to a boil then add shrimp (or scallops) and crab. Cover and remove from heat. Let stand 2-3 min so shrimp cooks through and crab warms. Stir in all the mussels, clams and halibut. Ladle into warm bowls and garnish with parsley.
