Step 1

Heat olive oil in a large pot over medium heat. Add green onions, garlic, anchovy, and red pepper flakes. Cook until green onions begin to wilt, approximately 2 to 3 minutes.

Step 2

Pour in white wine. Increase heat to high. Let boil 2 minutes or until liquid is reduced by approximately ⅓.

Step 3

Add in crushed tomatoes, clam juice, oregano, and water. Bring to simmer over medium-high heat, then reduce heat to medium and simmer until color deepens slightly, approximately 10 minutes.

Step 4

Add salt, then add fish and clams. Turn heat to high. Cover pot and cook until clams open and fish flakes easily with fork, approximately 5 minutes.

Step 5

Stir in parsley, basil, pepper, and juice of one lemon half.

Step 6

Ladle stew into serving bowls. Drizzle additional olive oil on top and serve with a pinch of lemon zest (optional) and crusty bread.