Heat the oil in a large pot over medium-high heat. Add the celery, onions, bell and poblano peppers, tomatoes, and the garlic and cook, stirring occasionally until the vegetables are soft, 5 to 7 minutes.
Mix in the tomato paste, oregano, thyme, and some salt, and pepper and cook, stirring often for 1 to 2 minutes, or until the herbs are fragrant.
Add the fish broth, coconut milk, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 8 minutes.
Add the salmon and snapper, cover and cook for 3 minutes.
Add the calamari, scallops, shrimp and mussels, cover, and cook until the mussels open and the shrimp and fish are opaque and cooked through, about 3 to 5 minutes longer. (Discard any mussels that don’t open). Sprinkle with the cilantro and serve in shallow bowls with the bread.