In a large Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Stir in minced garlic, red pepper flakes, oregano, and thyme. Cook for an additional minute until fragrant.

Pour in dry white wine, scraping the bottom of the pot to release browned bits. Simmer for about 2-3 minutes until reduced slightly.

Stir in crushed tomatoes and seafood or fish stock. Add bay leaf, and season with salt and pepper. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.

Gently fold in mussels and clams, cover tightly, and cook for about 5 minutes until shellfish have opened. Discard any that remain closed.

Stir in shrimp, fish fillets, and scallops. Cook uncovered for 3-4 minutes until shrimp turn pink and fish flakes easily.

Remove bay leaf and ladle Easy Cioppino into bowls, garnishing with parsley and serving with lemon wedges.