cioppino recipe

1/4 cup olive oil - 1 large onion, finely chopped - 2 cloves garlic, minced - 1 fennel bulb, thinly sliced - 1 red bell pepper, chopped - 1 can (28 ounces) crushed tomatoes - 2 cups seafood or fish stock - 1 cup dry white wine - 1 bay leaf - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional, for heat) - Salt and black pepper to taste - 1 pound mussels, scrubbed and debearded - 1 pound clams, scrubbed - 1 pound large shrimp, peeled and deveined - 1 pound firm white fish (such as cod or halibut), cut into 1-inch pieces - 1/2 pound squid, cleaned and sliced into rings (optional) - Fresh parsley, chopped (for garnish) - Crusty bread (for serving)