Heat the oil in a large pot. Add the garlic, being careful not to burn. Add the onion and peppers and saute for approximately 2 minutes. Add the thyme, marjoram, crushed red pepper, bay leaves, salt and pepper, and saute for 1 minute. Add the chili powder and saffron, stir and saute for 30 seconds. Add the wine and chicken stock and bring to a boil. Add the tomatoes and brandy, if using, and bring to a boil. Add the fish, shrimp, mussels, clams and stir. Bring to a boil. When the clams open up turn off heat. Add olives and squid, stir and let stand a few minutes, then serve.