White Seafood Brodetto

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1 1/2 pounds swordfish, dark spots trimmed, cut into 1 1/2-inch cubes

Kosher salt

All-purpose flour, for dredging

5 tablespoons extra-virgin olive oil

4 cloves garlic, thinly sliced

1 large onion, sliced

1 teaspoon red pepper flakes

3/4 cup dry white wine

1 pound manila clams (about 24), scrubbed

1 pound large shrimp, peeled and deveined

1 pound small calamari, tentacles separated, bodies sliced into rings

3 tablespoons unsalted butter

1/2 cup chopped fresh parsley

3 tablespoons white wine vinegar or fresh lemon juice

Grilled or toasted crusty bread, for serving