Ingredients:

• For the seafood
• 3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes
• 1 large (2 pounds or more) cooked Dungeness crab (hard shell)
• 1 pound (or more) large shrimp
• 2 pounds littleneck clams and/or mussels (mussels should be scrubbed clean and beards removed right before cooking)
• For the sauce
• 1/2 cup extra virgin olive oil
• 1 1/2 cups chopped onion (1 large onion)
• 1 cup chopped bell pepper (1 large bell pepper)
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 (28-ounce) can whole tomatoes, undrained
• Broth from the mollusks
• 2 cups red wine
• 2 cups tomato juice
• 2 cups fish stock or shellfish stock
• Herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string
• Salt and pepper, to taste
• 1/2 cup minced parsley, for garnish