Italian Seafood Stew

Ingredients

• 1/2 cup Extra virgin olive oil plus more for drizzling
• 1 Fennel bulb cored and finely chopped
• 2 Celery ribs finely chopped
• 1 White onion finely chopped
• 1 tblspoons Dried oregano ,preferably Sicilian
• 1 pinch Crushed red pepper
• 1/2 pounds Cleaned squid ,bodies cut into 1/2 inch rings, tentacles halved
• 2 cups Dry white wine
• 28 ounces Can tomato puree
• 1 Lemon zest peeled
• 1 Lemon zest grated
• Salt to taste
• Freshly ground pepper to taste
• 2 cups Water
• 1 cup Bottled clam broth
• 12 ounces Mussels scrubbed
• 12 ounces Little neck clams scrubbed
• 12 ounces Shrimp large, shelled & deviened
• 12 ounces Striped bass fillet skinless, cut into 2x1 in pieces
• 2 tblspoons Italian parsley finely chopped