1. In a large stockpot melt the butter and olive oil.
2. On medium setting, saute celery and onions until soft.
3. Add in wine and cook for 3 mins.
4. Add in everything except seafood and fresh parsley.
5. Turn to medium low and cook uncovered for 1 hour with occasional stirring.
6. 30 minutes before serving add in seafood. Cover and simmer on low.
7. Stir in fresh parsley and adjust salt to taste.
8. Serve with fresh bread (sourdough is best) and enjoy!