Seafood medley with Kalamata olives, fresh oregano, and extra virgin olive oil.
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Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sliced fennel, sautéing for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
Add the crushed tomatoes, seafood stock, and Kalamata olives; bring the mixture to a gentle simmer for 15 minutes.
Stir in the fresh oregano and season with a pinch of salt and pepper to taste.
Gently add the fish cubes and shrimp to the liquid, simmering for 4-5 minutes until the seafood is opaque and cooked through.
Ladle into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.
