Prepare the shellfish. Place the clams and mussels in salted water to help them release any sand. Rinse them thoroughly afterwards. Scrub the mussels well and remove any beards. Discard any shells that remain open after cleaning.

Prepare the shrimp. Remove the shells from the shrimp, leaving the heads and tails attached.

Sauté the vegetables. Heat a little olive oil in a large, deep skillet or sauté pan. Add the onion and fennel and cook over medium heat for 5–6 minutes, until softened and translucent.

Add the garlic and sauté for a few seconds, just until fragrant.

Deglaze with wine. Pour in the white wine and let it cook until the alcohol evaporates.

Make the tomato sauce. Add the chopped tomatoes, a small amount of water or stock, the bay leaf, and oregano. Simmer over low heat for about 10 minutes, until the sauce thickens and becomes rich and glossy.

Add the seafood. Add the mussels, clams, fish, shrimp, and squid to the sauce. Season generously with freshly ground black pepper.

Cover the pan with a lid and cook over high heat for 3–4 minutes.

Give the pan a vigorous shake once to help the shellfish open. Do not add salt until you have tasted the sauce, as the shellfish will release plenty of natural salt as they cook.

Sprinkle with the chopped parsley and, if desired, a little crushed red pepper.

Serve the seafood saganaki immediately with plenty of toasted bread for dipping into the rich tomato sauce.