3 tablespoons olive oil
1 large onion, thinly sliced
2 medium ribs celery, cut thinly on the diagonal
10 cloves garlic, peeled and smashed
6 whole roma tomatoes chopped...Organic....
3 pinches saffron threads
10 steamer clams...
1/4 teaspoon crushed red pepper flakes
2 (3-inch) strips orange zest
1 1/2 teaspoons kosher salt, plus more for seasoning fish ( no salt if you are restricted)
Freshly ground black pepper
1 1/2 pounds firm white fish fillets, such as halibut, snapper, grouper, or cod
1 pound shrimp, peeled and deveined
1 tablespoon chopped fresh parsley leaves
In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the saffron, stock,add water 3 cups.. crushed red pepper, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.
Season with salt and freshly ground black pepper, to taste.
Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp,and steamer clams and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve with fresh garlic bread....