Seafood Stew

1/2 cup extra-virgin olive oil

1 fennel bulb, cored and chopped

2 celery ribs, chopped

1 white onion, chopped

1 tablespoon dried oregano

1 tsp crushed red pepper

600 grams squid cut into pieces

2 cups dry white wine

800 grams tomato puree

2 lemons, 1 zest in strips other grated

Salt and freshly ground black pepper

2 cups water

1 cup clam juice

150 gm. mussel meat

150 gm. scallop meat

340 gm. shelled large shrimp

340 gm. white fish in 2 cm cubes

2 tablespoons finely chopped parsley

In a large dutch oven, heat the 1/2 cup of olive oil. Add the fennel,

celery, onion, oregano and crushed red pepper and cook over moderate

heat, stirring frequently, until the vegetables are softened,

about 15 minutes. Add the squid and cook over moderately low heat for

15 minutes, stirring occasionally.

Stir in the wine and bring to a boil over moderately high heat. Cook until

evaporated, about 20 minutes. Stir in the tomato puree and strips of

lemon zest. Season with salt and pepper and cook over very low heat,

stirring occasionally, until very thick, about 40 minutes.

Add the water and clam broth and bring to a boil. Remove and discard

the lemon zest. Season the broth with salt and pepper. Add the mussels,

clams, shrimp, and fish. Cook for about 3 minutes.

In a small bowl, combine the parsley with the grated lemon zest. Spoon

the stew into deep bowls and sprinkle with the gremolata.