- Juice of 1/2 large orange and 1 large strip orange zest
- Large pinch saffron
- Olive oil
- 1 large onion, thinly sliced
- 1 small fennel bulb, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 (14.5-ounce) can whole peeled tomatoes in juice
- 3 cups clam juice
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 pound (skinned and boned) salmon cut in large chunks
- 1 pound clams and/or mussels, well-scrubbed
- 1/2-3/4 pound large prawns
- 2 tablespoons unsalted butter
- 1/2 cup roughly chopped flat-leaf parsley
- Salt and freshly ground black pepper
Combine orange juice and saffron; set aside. Heat a large, heavy-bottomed soup pot or Dutch oven to medium-high. Add oil to lightly coat bottom of pan. Add onion and fennel; season lightly with salt and pepper. Sauté 2-3 minutes or until starting to brown.
Add garlic and white wine. Increase heat. Boil for a few minutes, or until wine is reduced by about half. Add juice and saffron, zest, tomatoes, clam juice, broth and bay leaf. Bring to a boil. Reduce heat and simmer about 20 minutes. Break up tomatoes as they cook.
Add salmon. Stir occasionally 5-6 minutes, or until fish is almost cooked through. Add shellfish. Cover and cook until clams and mussels open and shrimp is pink and cooked through.
Season to taste with salt and pepper. Add butter and parsley; stir gently until butter is just melted. Serve immediately.