In a large heavy pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic, chopped onion, bell peppers, and celery and cook until softened, about 5 minutes.
Stir in the diced tomatoes, white wine, fish stock or clam juice, basil, thyme, red pepper flakes, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and let simmer for 10 minutes.
Add the fish, shrimp, and crab to the pot and let cook until the seafood is just done, about 5-7 minutes.
Stir in the chopped parsley.
Serve the cioppino in bowls with fresh crusty bread to soak up the delicious broth. Enjoy!
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