Ingredients

• 1⁄4 cup extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 cup finely diced fennel
• 1⁄2 cup finely diced celery
• 2 cups finely chopped onion
• 1 48-oz can diced tomatoes, undrained
• 4 cups water
• 1 cup white wine, divided
• Large pinch saffron
• 1 tbsp chopped fresh thyme
• 2 tsp kosher salt
• 2-1⁄2 lbs fresh mussels in the shell
• 1 lb peeled large shrimp
• 1 lb fresh halibut, cut into large pieces
• 1 tsp finely grated orange zest
• 2 tbsp finely chopped chives

Directions
1 Heat the olive oil in a large stockpot over medium heat. Add the garlic, fennel, celery and onion and saute for 5 minutes, until the vegetables are softened.

2 Add the tomatoes to the pot along with their juices, 4 cups water, 1/2 cup white wine, saffron, thyme and kosher salt. Simmer gently for about 30 minutes.

3 Meanwhile, in a large skillet, steam mussels in the remaining 1/2 cup wine just until they open. Cool slightly, remove the mussels from the shells and strain the steaming liquid.

4 During the last 5 minutes of cooking, add the mussels, steaming liquid, shrimp and halibut to the tomato saffron broth. Stir in zest.

5 Sprinkle with chives and serve with baguette crisps.

Serves 6.