In a large pot, saute garlic in 2 tablespoons olive oil until slightly brown. Add wine, tomatoes, parsley, bay leaf, basil and fish stock. Season with salt and pepper. Cover and cook for 10 minutes.
Add fish and shrimp, cook for 3 - 5 minutes.
Add clams, mussels and cook 2 minutes. Serve hot in shallow bowls and garnish with parsley and remaining olive oil. Can also be served over Spagetti