1/4 cup olive oil
1 medium onion, chopped fine
1/2 teaspoon dried hot red pepper flakes
1 red bell pepper, chopped
1 tablespoon red-wine vinegar
1 1/2 cups Dry Rosé of Zinfandel
1 bay leaf
a 28-to 32-ounce can whole tomatoes including juice, puréed coarse
1 tablespoon tomato paste
2 pounds cooked and quartered cracked crabs
12 small hard-shelled clams, scrubbed well
1/2 pound medium shrimp, shelled, leaving tails and first joint intact
1 pound ling cod or other white fish fillet, cut into 1-inch pieces
2 tablespoons minced fresh parsley leaves
In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add pepper flakes and red pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer 5 minutes. Stir in tomato purée and tomato paste and bring to a boil.
Add clams and simmer, covered, 15 minutes, checking often and transferring clams as they open with tongs to a bowl (discard unopened ones). Add crab, shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. Stir in clams and sprinkle with parsley.