Seafood Fra Diavolo

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant. 2. Pour in crushed tomatoes, white wine, and fish broth. Bring to a simmer, then reduce heat to low and cook for 15 minutes to allow flavors to meld. 3. Season the sauce with salt and pepper to taste. 4. Increase heat to medium-high. Add mussels to the simmering sauce, cover, and cook for 3-5 minutes until they open. Discard any mussels that do not open. 5. Add shrimp, scallops, and calamari to the pot. Stir gently. Cook for another 3-5 minutes, or until shrimp are pink and opaque and scallops are cooked through. Do not overcook the seafood. 6. Stir in fresh chopped parsley. Serve immediately in bowls with plenty of crusty bread for dipping into the spicy broth.