Step 1

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallot with a pinch of salt and stir until softened, about 2 minutes. Add the garlic, chili flakes, and oregano, and cook until the garlic is fragrant, about 30 seconds.

Step 2

Add the tomatoes and stir until the tomatoes soften and begin to break down. Crush with a wooden spoon or potato masher. Add the red wine and adjust the heat to bring to a simmer and cook until the sauce begins to thicken, about 8 to 10 minutes. Add the seafood, cover, and cook until the cockles or mussels have opened (discard any that don't open within a reasonable time after the rest have opened), and stirring so that the fish breaks up. Season to taste with salt and pepper.

Step 3

Divide between serving bowls, top with the parsley, drizzle with olive oil, and serve with a lemon wedge and a slice of bread.