Combine butter and olive oil in a large Dutch oven over medium-low heat.

Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.

Stir wine into onion mixture; increase heat to high and bring to a simmer.

Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer, 35 minutes.

Increase heat to high and bring the mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.

Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.

Stir in fresh parsley and basil; season with salt and pepper to taste.