• In 6-quart Dutch oven, heat oil over medium heat; cook onion, garlic and red pepper flakes, stirring occasionally, for 10 minutes or until onion has softened.
• Stir in wine. Increase heat to medium-high; simmer for 5 minutes or until alcohol has evaporated. Add tomatoes, all but 2 tbsp of parsley and salt. Bring to boil; reduce heat to low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in water; simmer for 10 minutes.
• Scrub clams (discard any that do not close when tapped); stir into tomato mixture. Cook for 2 minutes, or until shells begin to open. Gently stir in shrimp and halibut. Increase heat to high; cook for 2 minutes or until the liquid starts to bubble, clams open, and shrimp and halibut are opaque in the center. (Discard any clams that do not open.) Place one slice of bread in bottom of each soup bowl; ladle stew over top. Sprinkle with remaining parsley.

Tips:

• Choose the freshest fish available. Use one type or as many as three or four, as long as the total does not exceed 2 1/2 lb. Sea bass, monkfish, cod, halibut, swordfish, shark, tilapia, turbot, catfish or red snapper are all good choices.
• The tomato base may be cooled, covered and refrigerated for up to two days before using in the fish stew.