1In 5-quart Dutch oven, heat oil over medium-high heat. Cook onions, garlic and parsley in oil 3 to 5 minutes, stirring occasionally, until onions are crisp-tender.
2Stir in whole and stewed tomatoes, tomato sauce, wine, basil and pepper, breaking up tomatoes with a fork. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally.
3Return to boiling. Stir in clams and halibut; cover and simmer over medium heat 4 to 6 minutes or until clam shells open and fish flakes easily with a fork. Stir in shrimp; cover and simmer until shrimp are pink and firm.
4Stir in crabmeat. Simmer uncovered about 5 minutes or until thoroughly heated. Serve with bread to dip into broth.