1.Heat olive oil in a dutch oven over medium-high heat. Add onion and sauté for 4 minutes, add the garlic and cook a minute more.
2.Add parsley and cook, stirring for 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes.
3.Add clam juice, white wine, clams, and shrimp. Bring to a simmer and cook for 2 minutes.
4.Add fish and bring to a simmer. Simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add salt, pepper, oregano, thyme, Tabasco. Add more salt and pepper to taste. Ladle into bowls and serve.