Mussels can be substituted for the cockles, but if you use clams, then put them in a few minutes before the other seafood as they usually take a couple minutes longer to cook.
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 medium shallot, thinly sliced (about 1/4 cup)
- Kosher salt and freshly ground black pepper
- Pinch of dried red chili flakes or more as desired
- 1 teaspoon dried oregano
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 (28 ounce) can whole peeled tomatoes, or 8 to 10 plum tomatoes, peeled, cored, and quartered
- 1 cup red wine
- 1 pound cockles or mussels, scrubbed
- ¾ pound flaky white fish like cod or flounder
- ½ pound scallops, tough muscle removed
- ½ pound medium shrimp, peeled and deveined
- 1/2 cup loosely packed fresh parsley leaves, roughly chopped
- 1 lemon, cut into wedges
- Country bread, toasted and rubbed with extra-virgin olive oil, for serving
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallot with a pinch of salt and stir until softened, about 2 minutes. Add the garlic, chili flakes, and oregano, and cook until the garlic is fragrant, about 30 seconds.
Add the tomatoes and stir until the tomatoes soften and begin to break down. Crush with a wooden spoon or potato masher. Add the red wine and adjust the heat to bring to a simmer and cook until the sauce begins to thicken, about 8 to 10 minutes. Add the seafood, cover, and cook until the cockles or mussels have opened (discard any that don't open within a reasonable time after the rest have opened), and stirring so that the fish breaks up. Season to taste with salt and pepper.
Divide between serving bowls, top with the parsley, drizzle with olive oil, and serve with a lemon wedge and a slice of bread.