Step 1

Heat the olive oil in a large pot over medium heat. Add the onion and fennel and cook for 4-5 minutes or until softened.

Step 2

Add the shallot, garlic and red pepper flakes and cook for 1 minute, stirring constantly.

Step 3

Add the crushed tomatoes, white wine, seafood stock, salt, pepper and bay leaf to the pot, then bring to a simmer.

Step 4

Cook for 30 minutes, stirring occasionally.

Step 5

Add the crab, mussels and clams to the pot and cook for 4 minutes.

Step 6

Add the fish, shrimp and scallops and cook for another 4 minutes or until seafood is opaque and cooked through, and mussels and clams have opened.

Step 7

Discard any mussels and clams that do not open during the cooking process.

Step 8

Add the butter to the pot and stir until melted. Sprinkle with parsley, then serve. Garnish with parsley and lemon if desired.