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1/4 cup extra-virgin olive oil

2 cups coarsely chopped fresh or frozen onions (about 2 medium-large yellow onions)

Half of a 1-pound bag frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw)

4 large garlic cloves, minced

2 large whole bay leaves

1 teaspoon dried oregano, crumbled

1 teaspoon dried basil, crumbled

One 28-ounce can crushed tomatoes, with their liquid

Two 1-pound jars chunky salsa (as mild or hot as you like)

Two 8-ounce bottles clam juice

1 cup dry white wine such as a Verdicchio or Soave

1 pound boned and skinned halibut, haddock, or cod

1 pound shelled and deveined medium-size raw shrimp or 1/2 pound each shrimp and lump crab or sea scallops, these halved if large

Salt and freshly ground black pepper