• In a large soup pot, heat a couple tablespoons of olive oil over medium heat.  Add the onion and shallot and sauté until translucent, about 8-10 minutes.
• Add the garlic and red pepper flakes and sauté another 3 minutes, until garlic is fragrant.   
• Stir in the tomato paste, combining well and cooking about 2 minutes.  Add the white wine and reduce 5 minutes.
• Pour in the tomatoes and seafood stock.  Add the bay leaf.  Cover and bring to a simmer. 
• Reduce heat to a low simmer, and cook for at least 30 minutes, allowing flavors to blend.
• Meanwhile, rinse and clean all your seafood.  Peel the shrimp and de-beard the mussels, scrubbing both them and the clams. 
• Add the clams and mussels to the broth first, then cover.  When they just begin to open, add the remaining seafood.  Cook another 5 minutes, stirring gently, until the all the fish is cooked through. 
• Season the soup to taste with salt and pepper and top with the chopped parsley.

Serve with a crisp salad with blue cheese dressing and enough warm sourdough bread to soak up every last drop of soup!  Enjoy!