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Heat oil in a large, heavy-bottom pot or large Dutch oven, over medium heat. Add onion and fennel and saute for 5 minutes, stirring.
Add the carrots, celery, and garlic and continue sautéing for 5 more minutes. Season with salt, pepper, oregano, and chili flakes. Add the tomato paste and stir for one minute. Add the tomatoes and their juices to the pot, along with the wine. Let the wine reduce by half.
Either add 6 cups fish stock or 6 cups chicken stock ( see notes) and bay leaves and bring to a boil then simmer. Taste and adjust salt.
Please see the notes for adding more depth. Once the carrots are tender, the broth is ready (it will only take about 10 more minutes to cook the fish, so often I’ll let the broth “rest” on the stove until right before serving. ) You could also make this ahead and refrigerate.
Bring the broth to a simmer and add the fish and seafood, staggering, adding the longest-cooking fish first, and quickest cooking last if possible. Simmer gently for 5-8 minutes.
Taste the broth and adjust the salt – and add a squeeze of lemon if you like.
Stir in the fresh herbs right before serving ( or top each bowl with fresh herbs).
Serve with crusty bread.