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Ingredients

1. 1/2 cup extra-virgin olive oil, plus more for drizzling
2. 1 fennel bulb, cored and finely chopped
3. 2 celery ribs, finely chopped
4. 1 white onion, finely chopped
5. 1 tablespoon dried oregano (preferably Sicilian)
6. Pinch of crushed red pepper
7. 1 1/2 pounds cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
8. 2 cups dry white wine
9. One 28-ounce can tomato puree
10. 2 lemons—zest of one peeled in strips with a vegetable peeler, zest of the other finely grated
11. Salt and freshly ground black pepper
12. 2 cups water
13. 1 cup bottled clam broth
14. 12 ounces mussels, scrubbed
15. 12 ounces littleneck clams, scrubbed
16. 12 ounces shelled and deveined large shrimp
17. 12 ounces skinless striped bass fillet, cut into 2-by-1-inch pieces
18. 2 tablespoons finely chopped flat-leaf parsley

Description

4.5

Food & Wine