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1
For the broth: In a lidded pot, combine the clams with 1/4 cup water, 1/4 cup wine, and 1 tablespoon onion.
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2
Turn heat to medium high, cover and cook 6 minutes, or until all the clams have opened.
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3
Remove clams from shells, rinse and set aside.
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4
Strain broth through a fine-mesh strainer lined with cheesecloth and set aside.
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5
In a large pot, combine the shrimp shells and heads with the clam broth, remaining onion, garlic cloves, remaining wine, bouquet garni and the soup fish or heads, tails and bones.
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6
Cover with water-2 to 4 quarts.
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7
Bring to boil, reduce heat to low and simmer 2 hours.
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8
Strain through a fine-mesh strainer lined with cheesecloth.
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9
Measure out 7 cups (freeze extra).
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10
For the rice: Pound together the 2 whole garlic cloves, cayenne, saffron, paprika and salt in a mortar and pestle.
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11
Scrape into a 2-cup measuring cup and blend with 1 cup of fish broth.
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12
Set aside.
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13
Heat 3 tablespoons olive oil in a large nonstick skillet or paella pan over medium heat and add the crushed garlic and chile peppers.
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14
When they turn light brown, remove them from the pan and discard.
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15
Add the rice and cook, stirring, until the grains are coated with oil, 3 to 4 minutes.
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16
Stir in the diluted garlic and cayenne mixture, then add 5 cups fish stock, bring to a boil, reduce the heat and cook without stirring, uncovered, for 30 minutes, or until there is no longer liquid in the pan.
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17
Remove from the heat, cover and let sit for 15 minutes.
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18
For the fish: While the rice is cooking, cook the fish and shrimp.
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19
Heat olive oil in large nonstick frying pan and add the minced onion.
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20
Cook until it begins to soften and add the garlic, tomato, and parsley.
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21
Cook, stirring, until the mixture is soft and fragrant, about 5 to 10 minutes.
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22
Add the fish fillets and steaks, turn to coat all sides, then add 1 cup of fish broth and bring to a simmer.
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23
Cook 5 to 8 minutes, or until the fish is cooked through.
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24
Remove the fish from the pan and set on a serving platter with the clams.
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25
Cover with foil to keep warm.
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26
Add the shrimp to the broth, cook 2 to 3 minutes, until pink and opaque, and remove from the pan.
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27
Pour the mixture in the pan over the fish and shellfish.
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28
Serve the rice first and then the fish, or serve together, with garlic mayonnaise if you wish.
