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In a large pot over medium heat, add the olive oil.
Next, add in the onions, garlic, celery, and peppers and saute for 4 to 6 minutes or until lightly browned.
Pour in the stock and tomatoes and stew over low heat for 20 minutes. Season well with salt and pepper.
In a large pot of boiling salted water, batch-cook the seafood from whatever takes the longest amount of time to cook to the shortest.
Add in the clams and cook for 3 to 4 minutes and then add in the mussels and cook for 3 to 4 minutes. All of the shells should be open.
Transfer the shellfish to the cioppino stew and mix in.
Next, add the shrimp and the crab legs and cook for 2 to 3 minutes, and then add in the squid and cook for 1 to 2 more minutes or until done.
Also, add this to the stew and stir.
Serve the cioppino with chopped parsley, optional crushed red pepper flakes, and sliced sourdough bread.