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1
Put big pot on heat, olive oil inside. Add in an onion, chopped up fine.
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2
Chop up fine one large or two small fennel bulbs (save the feathery fronds). Cook stirring for 8 or 10 minutes until starts to soften.
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3
Chop up 6-10 garlic cloves. Cook for two minutes. Take the vegetables out of the pot. Put in a little more olive oil. Put in 4 three-in strips of orange peel. Put in 15 small little neck clams and a cup of white wine. Turn heat to high.
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4
Cover, and in five minutes take out the clams, but them in a separate bowl and throw out ones didn't open.
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5
Put in around 15 muscles and close the lid, turn heat to high, cook for 5 minutes. Take those out, put the pot back on the heat and add another cup of white wine, 20 oz of clam juice, 1 large or 2 medium cans of diced tomatoes, a pinch of red pepper flakes, small pinch of saffron.
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6
Cook that over medium heat for 15 minutes. After that's all cooked, put in all the shellfish and vegetables back in, bring to medium high heat. Put in a 1lb or more of white fish (halibut, cod, Chilean sea bass, flounder, halibut is best), cut in 1/2 inch cubes. Stir, put in about a cup or more of herbs, basil, parsley, and chopped fronds of fennel.
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7
Cover, bring it all to heat until the fish is cooked, 5 to 10 minutes, pour some good olive oil on top, and serve with garlic toast.
