Cioppino (Italian fish stew)

Sauté one puréed onion in 4 tbsp of olive oil for five minutes on high, add four crushed cloves of garlic, 1 can of tomato puree, 1 tsp tomato paste, 1/2 tsp red pepper flakes, salt, black pepper, sauté for 3-5 min on med, add 1.5 cups of white wine, 3 diced tomatoes and 4 cups of water or fish broth. (If adding water, add half a teaspoon of fish sauce), simmer on low for 20-30 min. 
Mix well, add 1 pound of cleaned mussels, scallops, shrimp and any other seafood you prefer. Let cook on low for 5 minutes.
Squeeze half a lemon and add 2 tbsp of finely chopped curly parsley.
Serve with hot baguette and wedges of lemon.