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Heat oil in a large pot over medium heat. Add onion, fennel, garlic and chile flakes and cook, stirring occasionally, until onion is translucent, about 6 minutes. Stir in tomatoes, broth, wine, tomato paste and thyme and bring to a boil. Lower heat to medium-low, cover and simmer for 25 minutes.
Stir fish, shrimp, mussels, crabmeat and salt into the pot. Raise heat to medium-high, cover and cook until fish and shrimp are just cooked through and mussels open, 6 to 7 minutes. (Discard any unopened mussels.) Sprinkle with basil and ladle into bowls.