Cioppino with Parsley and Olive Gremolata

Ingredients

• ½ bunch parsley (about 2 ounces, roughly chopped)
• ▢ The zest from one orange
• ½ Cup cup mixed olives (pitted)
• 1 clove garlic (peeled and roughly chopped)
• ½ teasp kosher salt
• ½ teasp red pepper flakes (optional)
• 2 tbsp olive oil (extra-virgin )
• 1 pound clams (scrubbed well)
• 1 pound mussels (debearded and scrubbed well)
• ¼ Cup olive oil (extra-virgin)
• 1 large onion (cut into ½-inch dice (about 2 cups))
• 1 large fennel bulb (cut into ½-inch dice (about 2 cups))
• ▢ Kosher salt (to taste)
• 2 cloves garlic (finely minced)
• ▢ 1 12 ounce jar roasted red peppers (drained and roughly chopped)
• 2 teasp dried oregano
• 2 teasp dried thyme
• 1¼ Cup dry white wine
• ▢ 1 28 ounce can whole tomatoes
• 1¼ Cup seafood stock
• 1 skinless firm white fish (such as halibut or cod, cut into 1-inch pieces)
• 1 large shrimp (peeled and deveined)
• ▢ Grilled sourdough bread for serving (optional)