Melt butter in a large saucepan over medium heat. Reduce heat to low and stir in green onions, celery, onion, bell pepper, Fresno pepper if using, and garlic; cook, stirring occasionally, until the vegetables soften, about 10 minutes. Shred stewed tomatoes into mixture by hand, discarding any hard cores and skin. Add tomato sauce, red wine, crab boil, seasonings, and lemon juice; mix.

Raise heat to medium and bring to a low boil. Add stock or water, bring to a boil again, reduce heat, and simmer for 45 minutes. Add fish and shrimp, bring to a simmer, and cook for 5 minutes. Remove from heat, cover, and allow to stand for 10 minutes. Serve over rice; garnish with parsley and green onions.