Best Cioppino

Heat olive oil in a heavy large Dutch oven or large pot over medium-high heat; cook and stir onion until translucent about 5 minutes. Add garlic to onion; cook until garlic is fragrant about 2 minutes.

Stir 1/4 cup parsley basil oregano red pepper flakes and bay leaf into onion mixture; cook and stir until fragrant about 1 minute. Add wine to seasoned onion mixture; bring to a boil. Cook and stir mixture until most of liquid evaporates about 10 minutes.

Pour tomatoes with juice and fish stock into seasoned onion-wine mixture; simmer until flavors blend about 15 minutes. Season with salt and pepper.

Stir mussels into tomato mixture; cover Dutch oven with a lid and simmer for about 2 minutes. Add clams to mixture; simmer about 2 more minutes. Add halibut scallops and crab legs to mussels-clams mixture; cover Dutch oven and simmer until mussels and clams break open and halibut and scallops are cooked through about 2 more minutes. Add shrimp to cioppino and cook until heated through 1 to 2 minutes. Discard any mussels or clams that didn't open.

Divide cioppino among serving bowls; sprinkle with 2 tablespoons parsley.