Heat the olive oil in a large pot over medium heat. Add the shallots and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and allow it to bloom for 1 minute. The fragrance is enough to make your mouth water.
Pour the wine into the pot and bring it to a boil. Reduce by half to concentrate the flavors before adding the crushed tomatoes, clam juice, sugar, salt, crushed red pepper flakes, oregano, and thyme sprigs. Stir well, cover, and simmer the mixture for about 25 minutes. This is where the magic begins as the broth develops its deep, rich flavor.
While the broth simmers, preheat the oven to 400°F (200°C). Toss the fish fillets with a drizzle of olive oil and a pinch of salt. Arrange them on a baking sheet and bake for about 10 minutes or until just cooked through. Baking keeps the fish moist and flaky for later.
Remove the thyme sprigs from the broth, then stir in the butter for a smooth, luscious texture. Add the clams to the pot, cover, and cook over medium heat until they open. Next, gently toss in the shrimp and cook until they turn pink, taking care not to overcook them.
Divide the baked fish among serving bowls and generously ladle the broth, shrimp, and clams over it. Garnish with parsley for a fresh finishing touch. Be sure to have plenty of bread on hand to soak up all that wonderful broth, and enjoy!
