Ingredients

1 large onion, chopped

2 pounds fennel bulb (sometimes called anise, available at most supermarkets), trimmed and sliced thin

1 red bell pepper, sliced thin lengthwise

1/4 cup olive oil

the zest of 1 orange, removed in strips with a vegetable peeler

2 teaspoons minced fresh thyme leaves or 1 teaspoon dried, crumbled, plus thyme sprigs for garnish

1 bay leaf

1/4 teaspoon cayenne

1/2 teaspoon crumbled saffron threads

2 cups dry white wine

4 cups white fish stock or bottled clam juice

a 28- to 32-ounce can tomatoes, drained and chopped

2 large garlic cloves, minced

16 small shrimp, shelled and deveined

16 small hard-shelled clams cleaned

1 pound King crab legs, thawed, shelled, and the cartilage discarded

8 large sea scallops, halved, or 16 small sea scallops

For the white fish stock:

• 2 pounds bones and trimmings of any white fish such as sole, flounder, or whiting, chopped
• 2 cups sliced onion
• 24 long parsley sprigs
• 4 tablespoons fresh lemon juice
• 1 teaspoon salt
• 7 cups cold water
• 1 cup dry white wine

Description

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