Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté for about 5 minutes until translucent. Stir occasionally, then add 4 minced garlic cloves, cooking until fragrant.

Pour in a 28 oz can of crushed tomatoes, 4 cups of seafood stock, and 1 cup of dry white wine. Bring to a gentle simmer for about 5 minutes while stirring.

Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and ½ teaspoon of red pepper flakes. Season with salt and pepper. Let it simmer for another 2-3 minutes.

Carefully add the fish fillets to the pot and cook for about 5 minutes until firm and soaked with the broth flavor.

Stir in 1 lb of shrimp and 1 lb of clams. Cover tightly and cook for another 5-7 minutes until shrimp are pink and clams open up.

Fold in 1 lb of crab and heat through for about 3-5 minutes over low heat.

Ladle the Cioppino into bowls and garnishing with fresh parsley. Serve with slices of crusty bread.