Serves 4
6 Cups Water ½ Pound Shrimp 1 Bay Leaf 12 Whole Black Peppercorns Peel from 1 Orange 3 Tablespoons Extra Virgin Olive Oil ½ Teaspoon Kosher Salt 2 Small Fennel Bulbs, thinly sliced, fronds reserved 1 Small Onion, diced 1 Leek, white part only, thinly sliced 4 Cloves Garlic, minced 4 Tomatoes, skins and seeds removed and diced 1 Cup Chicken Stock 1 Teaspoon Fresh Thyme 1 Teaspoon Fresh Marjoram ½ Teaspoon Saffron Threads ½ Teaspoon Ground Cayenne Pepper ½ Pound Sockeye Salmon, skin removed, cut into 1 inch wide strips ½ Pound Cod, cut into 1 inch wide strips ½ Pound Manila Clams ½ Pound Bay Mussels
1 Peel the shrimp, reserving the shrimp shells. Bring the water to a simmer and add the shrimp shells, bay leaf, peppercorns, and orange peel to the pot and simmer gently for 15 minutes.
2 Meanwhile, heat the olive oil over medium heat in a heavy bottomed soup pan. Add the onion, leek, and fennel bulb and a pinch of salt, and slowly sweat them until tender but not browned (about 20 minutes). Add the garlic, sauté a few more minutes until garlic is tender and fragrant.
3 Add the tomato and the chicken stock. Turn up the heat until the stock begins to boil. Cook until reduced by about half.
4 Strain the shrimp and orange stock into the onion mixture. Add the thyme, marjoram, saffron, and cayenne and simmer for 10 minutes.
5 Add the fish first. About two minutes later add the mussels and clams. About two minutes later add the shrimp. Simmer until the shrimp is just cooked through. About two more minutes.
Remove from heat and serve immediately, garnishing each place with some reserved fennel fronds.
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