Italian Seafood Stew Recipe - (4.7/5)

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 tablespoon dried oregano (preferably Sicilian)
• Pinch of crushed red pepper
• 1 1/2 pounds cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
• 2 cups dry white wine
• One 28-ounce can tomato puree
• 2 lemons—zest of one peeled in strips with a vegetable peeler, zest of the other finely grated
• Salt and freshly ground black pepper
• 2 cups water
• 1 cup bottled clam broth
• 12 ounces mussels, scrubbed
• 12 ounces littleneck clams, scrubbed
• 12 ounces shelled and deveined large shrimp
• 12 ounces skinless striped bass fillet, cut into 2-by-1-inch pieces
• 2 tablespoons finely chopped flat-leaf parsley