Combine butter and olive oil in a medium stock pot, heat over medium until butter has melted.
Add celery, onion, garlic and fennel to the stock pot and sauté until the onion has become translucent. Stir in chardonnay, Pernod, Old Bay, oregano, crushed red pepper and Worcestershire Sauce.
Bring to a boil for 5 minutes or until a good amount of the alcohol has cooked off. Add chicken stock and tomato sauce. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.
Add lemon slices, shrimp, crab meat, oysters, rock fish and mussels in this specific order. Cover and simmer for 5 minutes or until mussels have opened.
Serve with toasted ciabatta or other hearty bread, buttered and sprinkled with Old Bay.
