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
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