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. In a small saucepan, heat the orange juice and saffron over medium heat until warm. Remove from the heat and set aside to let the saffron steep.
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2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ginger, lemongrass, garlic, onion, and fennel and saute until just brown, 5 to 10 minutes. Deglaze the pot with 1 cup of the sake, stirring to scrape up any browned bits, and slightly reduce. Remove and discard the large pieces of ginger and lemongrass. Add the saffron and orange juice, fish stock, coconut milk, soy sauce, tomatoes, and orange zest. Bring to a boil and simmer until the liquid is reduced by half, about 40 minutes. Add the five-spice powder and reduce the heat to medium. Add the shrimp and simmer for 3 minutes. Remove the shrimp with a slotted spoon and set aside. Add the squid to the stew and simmer for 3 minutes. Remove the squid with a slotted spoon and set aside with the shrimp.
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3. Steam edamame beans according to package, and set aside when thoroughly cooked. In a separate shallow saucepan, heat the remaining 1 cup sake over medium-high heat. Add the clams, cover, and cook them until the shells open, about 3 minutes. Remove the clams and discard any unopened ones. Add the mussels to the pot, cover, and steam until the shells open, about 3 minutes. Remove the mussels and discard any unopened ones. To serve, divide the shrimp, squid, clams, mussels, and edamame among 4 shallow bowls. Pour the stew around each bowl, sprinkle with fresh parsley, and serve.
