Heat olive oil in a pot. Sauté garlic, onion, and celery until soft. Add diced tomatoes, white wine, and fish stock. Bring to a boil, then simmer. Add lobster meat, mussels, and clams. Season with salt, pepper, and dried oregano. Cover and cook until the shellfish open. Ladle the fragrant broth into bowls and serve with crusty bread.....
