Heat oil in large kettle over moderately high heat 2 minutes. Add onions, stir-fry mix, garlic, bay leaves, oregano, and basil and cook, stirring often, until onions are golden, 8 to 10 minutes. Add tomatoes, salsa, clam juice, and wine; bring to simmering, adjust heat so mixture bubbles gently, and cook uncovered just until flavors meld, about 20 minutes. Add halibut and shrimp and cook uncovered just until shrimp turn pink and fish almost flakes, about 5 minutes. Remove bay leaves, season to taste with salt and pepper, then serve with rough country bread.
Recipe courtesy of Dinners in a Dish or a Dash by Jean Anderson (William Morrow)