Cioppino

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 large green bell pepper, seeded and chopped
• 8 garlic cloves, thinly sliced
• 2 bay leaves
• 1 tablespoon dried oregano
• 1 cup white wine
• 2 cups water

• 1 cup clam juice
• 2 (28-ounce) cans crushed tomatoes
• Kosher salt and freshly ground black pepper
• 1 pound mild white flaky fish, cut into 2 to 3-inch pieces
• 1 pound mussels, cleaned and beards removed
• 8 ounces medium shrimp, peeled and deveined
• 18 to 24 littleneck clams
• 1 small bunch flat-leaf parsley, finely chopped, for garnish