Cioppino-Style Stew

Serves 6
1 tbsp. Kowalski's Extra Virgin Olive Oil
1 small yellow onion, finely diced
2 cloves garlic, minced
2 cups clam juice
28 oz. can crushed tomatoes
1 ½ cups red wine, such as Shiraz
1 ½ tsp. Kowalski's Dried Oregano
2 tbsp. tomato paste
1/2 tsp. Kowalski's Crushed Red Pepper Flakes
1 bay leaf
1/2 cup chopped fresh Italian parsley
1 ½ tsp. kosher salt
1/2 tsp. Kowalski's Coarse Ground Black Pepper
3/4 lb. fresh mussels, scrubbed and debearded
3/4 lb. fresh halibut fillets, skin removed, cut into 1" cubes
1/2 lb. fresh shrimp (21-25 per lb.), peeled and deveined, tails off
10-12 oz. loaf sourdough bread

Heat oil in a 6 qt. pot over medium-low heat; sauté onion and garlic for 5-6 min. until tender, adjusting heat down as needed to prevent garlic from browning. Add next 10 ingredients through black pepper; bring to a boil. Add mussels and cook until they open wide (about 7 min.). Discard unopened mussels and bay leaf; add fish and shrimp. Reduce heat to a high simmer; cook until fish and shrimp are opaque (about 4 min.), stirring often. Serve with hunks of bread for dipping.