Seafood Cioppino Stew

INGREDIENTS

• 1 celery rib, chopped
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons olive oil
• 1 cup bottled clam juice
• 1/3 teaspoon red pepper flakes
• 4 cups canned chopped tomatoes, undrained
• 1/2 cup roasted red peppers, diced
• 2 cups beef stock
• 1 teaspoons dried thyme
• 1/2 pound sea scallops
• 1 pound firm white fish, cut into 1-inch pieces (suggested: cod, halibut, striped bass, red snapper)
• Salt and freshly ground black pepper
• 1 pound medium shrimp, peeled and deveined
• 24 small clams in the shell, scrubbed
• 1/2 cup dry white wine
• 4 garlic cloves, thinly sliced
• Crusty bread, for serving
• 1 teaspoon dried oregano
• 1 medium onion, diced
• 1/4 cup fresh parsley leaves