Crab-Stuffed Flounder Rolls with Shrimp and Cockles

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1/4 cup extra-virgin olive oil

1 small onion, finely chopped

1 small bulb fennel, cored and finely chopped, plus 2 tablespoons chopped fronds

3 cloves garlic, minced

1 tablespoon dried oregano

1/2 teaspoon red pepper flakes

2/3 cup dry white wine

2 28-ounce cans diced tomatoes

1 8-ounce bottle clam juice

1 pound jumbo lump crab meat, picked over 

1 teaspoon finely grated lemon zest

Kosher salt 

4 large flounder fillets (about 10 ounces each), halved lengthwise, or 8 small flounder fillets (4 to 5 ounces each)

Freshly ground pepper

2 pounds cockles, scrubbed

1 pound rock shrimp