1/4 cup unsalted butter
1 green bell pepper, seeded and chopped
1 white onion, chopped
1 teaspoon saffron threads
3 cups seafood stock
1 (28-ounce) can crushed plum tomatoes
1 (8-ounce) bottle clam juice
1 cup dry white wine
2 bay leaves
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon lemon zest
1/2 teaspoon crushed red pepper
1/2 teaspoon ground black pepper
1/2 pound squid, cleaned, bodies sliced into 1/2-inch rings, and tentacles halved lengthwise if large
1/2 pound peeled and deveined medium fresh shrimp (tails left on)
1/2 pound crawfish tails
1/2 pound skinless redfish fillets*, cut into 1-inch pieces
1/2 pound crab claws
fresh oregano leaves, fresh thyme leaves
In a large Dutch oven, melt butter over medium heat. Add bell pepper, onion, and saffron threads; cook until onion begins to become tender, 5 to 7 minutes. Add stock, tomatoes, clam juice, wine, bay leaves, parsley, oregano, thyme, salt, lemon zest, red pepper, and black pepper; bring to a boil. Reduce heat, and simmer for 30 minutes.
Remove from heat, and let cool for 20 minutes. Discard bay leaves. Using an immersion blender, purée mixture.
Bring mixture back to a simmer over medium heat. Add squid and shrimp; cover and cook for 3 minutes. Stir in crawfish, and bring to a simmer. Add fish and crab claws; cover and remove from heat. Let stand for 10 minutes. Garnish with oregano and thyme, if desired.
*Other skinless flaky white fish fillets, such as bass, halibut, hake, or cod, may be substituted.