Crab, Shrimp and Scallop Stew with Saffron

Preparation

Make the stew:
In a large pot saute the onions, fennel, and bell pepper in the oil over moderate heat, stirring, until the vegetables are softened. Stir in the zest, thyme, bay leaf, cayenne, and saffron, cook the mixture, stirring, for 30 seconds, and add the wine, stock, tomatoes, salt and pepper to taste. Simmer the mixture, uncovered, for 15 minutes, add the garlic and simmer the mixture for 5 minutes. The stew may be prepared up to this point 2 days in advance, cooled, uncovered, and kept covered and chilled. Stir in the shrimp and the clams and simmer the mixture, covered, for 5 minutes. Add the crab legs and the scallops, simmer the stew, covered, for 3 minutes, or until the scallops are just cooked through and the clams are opened, and discard the bay leaf and any unopened clams. Divide the stew among 8 heated bowls and garnish it with the thyme sprigs.

Ingredients

1 large onion, chopped
2 pounds fennel bulb cleaned and sliced thin
1 red bell pepper, sliced thin lengthwise
1/4 cup olive oil
the zest of 1 orange, removed in strips with a vegetable peeler
2 teaspoons minced fresh thyme leaves or 1 teaspoon dried, crumbled, plus thyme sprigs for garnish
1 bay leaf
1/4 teaspoon cayenne
1/2 teaspoon crumbled saffron threads
2 cups dry white wine
4 cups white fish stock or bottled clam juice
a 28- to 32-ounce can tomatoes, drained and chopped
2 large garlic cloves, minced
16 small shrimp, shelled and deveined
16 small hard-shelled clams cleaned
1 pound King crab legs, thawed, shelled, and the cartilage discarded
8 large sea scallops, halved, or 16 small sea scallops