Chef Demetrios Haralambatos
Place a large ceramic stockpot or Dutch oven on your stove over medium heat. Then add olive oil and allow it to heat up for 1 minute.
Add the onion and garlic and allow them to cook until soft and translucent, about 2 minutes.
Add the crushed tomatoes, tomato puree, clam juice, oregano, and fennel seeds and simmer for 15 to 20 minutes.
Add the white fish, chopped clams, crabmeat, and mussels, then reduce the heat to medium-low. Allow the mixture to simmer until the fish is cooked all the way through, about 15 minutes.
Remove the stockpot from heat. Add chopped basil by stirring it gently into the stew.
Serve with warm crusty Italian bread or a side of pasta.