Preparation / Directions:
Scrub clams and mussels. Cut halibut into 1 inch pieces. Seed tomatoes and cut into 1/2 inch dice.
Remove hard transparent cartilage from inside squid sacs if necessary. Cut squid sacs crosswise into 1/2 inch rings and keep tentacles whole.
Pat shrimp and scallops dry and season with salt and pepper. In a 12 inch wide shallow flameproof casserole or a large deep heavy skillet, heat 1 tablespoon olive oil until hot but not smoking and saute shrimp and scallops over moderately high heat, turning once, until golden on the outside but not cooked through, about 2 minutes total (they will finish cooking in soup). Transfer shrimp and scallops to a bowl.
Add clams, wine, garlic, red pepper flakes, and oregano to casserole or skillet and cook, covered, stirring occasionally, 4 minutes. Stir in mussels and cook, covered, stirring occasionally, 3 minutes more, or until clams begin to open. Add clam juice and tomatoes to mixture and bring to a boil.
Season halibut with salt and pepper and arrange in casserole or skillet with shrimp, scallops and squid (they will not be submerged in soup). Cook mixture covered, 2 minutes, or until seafood is just cooked through (discard any unopened clams and mussels). Drizzle extra virgin olive oil over mixture and sprinkle with basil and parsley.
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