In a large heavy-bottom pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 4 minced garlic cloves, cooking for about 5 minutes until softened and fragrant.

Stir in 1 can of crushed tomatoes, 4 cups of vegetable or fish stock, 1 teaspoon of red pepper flakes, and the zest of 1 lemon. Increase heat to a gentle simmer and reduce to low. Cook for 10 minutes.

Gently add in 1 pound of clams and 1 pound of cubed firm white fish. Cover and steam for 5-7 minutes until the clams open.

Uncover and stir in 1 pound of shrimp and 1 pound of crab meat. Simmer for an additional 5-10 minutes until the shrimp is pink and opaque.

Fold in a handful of freshly chopped parsley or basil before serving, adjusting seasoning with salt and pepper.