Seafood Stew

1 medium onion, diced
3 stalks celery, diced
3 tablespoons extra-virgin olive oil, plus extra for drizzling on top
4 cloves fresh garlic, chopped
1 teaspoon dried thyme
1/2 teaspoon dried hot red pepper flakes
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes
1 cup dry white wine
1 (8 ounce) bottle clam juice
3 cups chicken broth
2 pounds assorted uncooked seafood, like cod or haddock, cut in chunks, uncooked shrimp, mussels, and scallops
1/4 cup fresh chopped Italian parsley
Crusty bread

Heat 3 tablespoons olive oil in a heavy pot. Saute onion and celery for a few minutes until soft. Add garlic, thyme, red pepper flakes, salt and black pepper. Add tomatoes with juice, wine, chicken broth, and clam juice. Bring to a boil. Turn down and simmer for about 5 minutes. Stir in seafood and cook, uncovered, until seafood is cooked through. Serve in big bowls with a little olive oil drizzled on top. Sprinkle with parsley. Serve with crusty bread.

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