- 2 tablespoons olive oil
- 2 cloves garlic, peeled and smashed
- 1 large onion, peeled and sliced
- 1 small fennel bulb, thinly sliced
- 1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)
- 1 strip orange zest
- 1 (14-ounce) can whole peeled tomatoes, in juice
- 6 cups seafood stock (sold at most fish markets) or clam juice
- Some or all of the following seafood (ask your fish seller for enough to serve 4 to 6 people): halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat; clams or mussels
- 1 bunch Italian parsley, chopped
- Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes.
- Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.
- Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
- Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.
- Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.
- Add any crabmeat.
- Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.
- Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.