Step 1

Combine butter and olive oil in a large Dutch oven over medium-low heat.

Step 2

Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.

Step 3

Stir wine into onion mixture; increase heat to high and bring to a simmer.

Step 4

Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer 35 minutes.

Step 5

Increase heat to high and bring mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.

Step 6

Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.

Step 7

Stir in fresh parsley and basil; season with salt and pepper to taste.