Heat a large Dutch oven or stock pot over med-high heat. When hot, add the olive oil, then add the onions. Cook, stirring occasionally, until onion turns translucent.
Add the garlic and cook, stirring frequently, for about 30 seconds, until fragrant.
Add the bay leaves, basil, thyme, oregano, salt, pepper, and parsley. Stir.
Add the chicken broth, clam juice, and white wine. Stir.
Add the crushed and stewed tomatoes. Stir. Put the lid on the pot, leaving a small gap for steam to escape. Bring to a simmer, then reduce the heat to low and let simmer for 30 minutes.
Add the clams and cook for 5 minutes.
Add the mussels, shrimp, and scallops, calamari, and crab legs and cook for 3 minutes.
Add the remaining fish and crab legs.
Place the lid on the pot. Bring to a low simmer, until the fish and the crab legs are cooked, about 5 minutes.
Serve in large bowls with some crusty bread.