Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red chili flakes, and sauté until the onion is soft and translucent, about 5 minutes

Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half.

Add Tomatoes and Simmer: Stir in the crushed tomatoes, fish stock, red wine vinegar, and bay leaf. Bring to a simmer and cook for 20 minutes to allow the flavors to meld.

Cook the Seafood: Add the fish chunks to the pot, and simmer gently for 5 minutes. Then add the shellfish (shrimp, mussels, and clams), cover the pot, and cook until the shellfish open, about 5-7 minutes. Discard any shellfish that do not open.

Season and Serve: Season the stew with salt and pepper to taste. Remove the bay leaf. Ladle the stew into bowls, ensuring each serving has a mix of fish and shellfish. Garnish with chopped parsley.

Serve with Toasted Bread: Serve immediately with slices of toasted bread that have been rubbed with garlic.