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1
Put the olive oil in a flameproof casserole or large saucepan over medium heat.
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2
Add the onions and cook, stirring occasionally, until softened, about 5 minutes.
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3
Meanwhile, use a vegetable peeler to strip the zest from the orange (save the orange itself for another use).
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4
Add the zest, fennel, saffron, and chile or cayenne and cook for about a minute.
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5
Add the tomatoes and turn the heat to medium-high.
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6
When the mixture boils, reduce the heat to medium and cook, stirring occasionally, until the mixture becomes saucelike, 10 to 15 minutes.
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7
(You can prepare the dish several hours ahead up to this point; cover and set aside until youre ready to proceed.)
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8
Add the monkfish and raise heat to medium-high.
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9
When the mixture begins to boil, reduce heat to medium-low and cook, stirring occasionally, until fish is just about tender, 10 minutes or so.
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10
Add the clams, raise the heat to high, and stir; when the mixture boils, reduce heat to low, cover, and cook until clams begin to open, 5 to 10 minutes.
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11
Add the shrimp or scallops and white fish, stir, and cover; cook, stirring gently once or twice, until the fish is just about done (a thin-bladed knife will pierce it with little resistance), about 5 minutes.
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12
(If the mixture is very thickthere should be some brothadd a cup or so of hot water.)
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13
Stir in the garlic and cook for 1 minute more.
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14
Stir in the parsley and serve, with crusty bread.
