Broth:

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 leeks (white and light green parts), sliced
• 4 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 1 large tomato, chopped
• 1 teaspoon orange zest
• 1/2 teaspoon saffron threads
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/2 cup dry white wine
• 4 cups fish stock (or seafood broth)

Seafood:

• 1 lb firm white fish (such as cod or halibut), cut into chunks
• 1/2 lb mussels, scrubbed and debearded
• 1/2 lb clams, scrubbed
• 1/2 lb shrimp, peeled and deveined
• Salt and black pepper to taste

Garnish:

• Chopped parsley
• Orange wedges