In a large pot, heat a generous drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.

Sprinkle in the red pepper flakes, oregano, and thyme, stirring for another minute to awaken the spices.

Pour in the can of diced tomatoes, fish stock, and white wine. Stir well and bring the mixture to a gentle simmer over medium-high heat for about 5 minutes.

Carefully introduce the clams and fish chunks, cover the pot, and let cook for about 5-7 minutes.

Add the shrimp and crab, stir gently, cover again, and simmer for an additional 5 minutes until the shrimp is opaque.

Stir in the fresh parsley and season with salt and pepper. Let sit for a minute before serving hot with crusty bread.