1.Heat half the oil in a large saucepan over moderate heat. Cook seafood, in batches, for 1-2 minutes or until seared. Transfer to a colander to drain.
2.Add remaining oil, onion and fennel to pan; cook and stir for 10 minutes or until softened but not coloured. Add garlic and oregano; cook and stir for 1 minute or until fragrant.
3.Stir in pasta sauce, stock and 1/2 cup water. Bring to the boil. Stir in seafood.
4.Reduce heat; simmer, uncovered, for 2-3 minutes or until seafood is just cooked. Remove from heat. Stir in olives and parsley. Serve with rice and lemon wedges.