In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and carrot. Sauté until the vegetables are softened, about 5-7 minutes.

Add Garlic and Seasonings

Stir in the minced garlic, bay leaves, dried oregano, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.

Add Liquids

Pour in the canned diced tomatoes, fish stock, and white wine. Bring the mixture to a simmer.

Simmer the Stew

Allow the stew to simmer for about 20 minutes to let the flavors meld.

Add Seafood

Add the shrimp, scallops, clams, and crab meat to the pot. Cover and cook for an additional 5-7 minutes, or until the seafood is cooked through and the clams have opened.

Finish and Serve

Remove the bay leaves. Stir in the chopped parsley, and adjust seasoning if necessary. Serve hot with crusty bread.