F is for fish stew

Well, I decided to go for it and try to beat the Sicilian at her own game: cioppino (I even had to ask how to spell it). A savory tomato-based fish stew. Like many Italians, and their dishes, simple but tasty. All in all, I was very satisfied, as was my wop wife, and until someone ships in my truly Sicilian mother-in-law to disapprove, I will tell any one who can listen that I can cook it like they do in la patria. Simona said it could use "more garlic," but I think that is only because she has the tastes of a peasant.

ingredients
1/8 cup extra-virgin olive oil
1/2 medium onion, finely chopped
1 large green bell pepper, seeded and chopped
5 garlic cloves, thinly sliced
1 bay leaf
1 tablespoon dried oregano
1/2 cup white wine
1 cup water
½ cup fish stock
1 large can crushed tomatoes
Salt and freshly ground black pepper
1/2 pound rock cod (any white flaky fish will do), cut into 2- to 3-inch pieces
4 ounces medium shrimp, peeled and deveined
18 to 24 littleneck clams
1/2 small bunch flat-leaf parsley, finely chopped, for garnish
2 tsp balsamic vinegar
1 demi-baguette, sliced and toasted

preparation
Heat oil in large pot over medium-high heat. Add onion and bell pepper and cook until they begin to soften, 3 to 5 minutes. Add garlic, bay leaves, oregano, white wine, water, fish stock, balsamic vinegar, and tomatoes. Bring to a boil, reduce heat to medium, and simmer for 5 minutes. Season with salt and pepper, to taste.

Add the fish, shrimp and clams, in that order. Let cook, covered and undisturbed, until the clams have opened and the shrimp and fish are cooked through, 5 to 7 minutes. Remove lid and garnish with chopped parsley. Spoon into bowls and serve, immediately, with toasted baguette.