For the fish stock.
1) Add in your fish head and all the bone ( i used tilapia and red snapper ) then cover with water and add in 6-8 allspice and 2 bay leaves and 4 cloves of crushed garlic with skin on then let simmer for 15 mins and skim the scum off then add in half cup of sake (the sake part is optional i like it and it also kind of takes away all the fishy smell so its up to you ) then let simmer fot 3 hours .If you are not adding in sake then just add in all your bones and spices and boil for 3 hours and after that strain the liquid.
2) Cube up your fish of choice ( i used tilapia and red snapper ) then deshell and devein 500g of shrimp and clean well then slice 500-600g of squid/calamari and then wash 250-300g of clams with water and discard any clams whose shelles are cracked or they dont close when applied pressure.Also add in 400g of mussels and make sure to clean it and take the beard off.
3) Now crush 1 whole can of peeled tomatoes then finely chop 1 whole shallot add in half cup of good quality olive oil then add in 6 cloves of peeled and crushed garlic ( leave them whole and just crush with back of knife amd no need to chop ) then let the garlic infuse with the oil and when it starts to fry add in your shallots and cook for 2 mins then add in your squid/calamari and cook for 5 mins then deglaze with 1 cup of good quality nice dry white wine ( i used pinot grigio cause its the best for me ) and let reduce for 2 mins then add in some chilli flakes, use as much or as little as you like then add in 2 teaspoon of dried oregano (totally optional. i used it cause i like its taste but if you want to go all real deal and authentic then just leave it out) then add in some salt and pepper then cook for 2 mins then add in your canned crushed tomato along with 2-3 teaspoon of tomato paste and cook for 1 mins then add in your fish stock and bring to boil then in a separate pan lightly cook your fish and set aside then add in the shrimp and let cook for 1 min then add the clams and mussels and cover with lid and let it cook until the shells have opened. Then in a bowl add in your cooked fish and then put in the tomato and clams stew and add in some chopped parsley and enjoy with some baguette