Broth:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 leeks, white and light green parts, sliced
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon saffron threads
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes
• 2 bay leaves
• 1 teaspoon orange zest
• 1/2 cup dry white wine
• 1 (14.5 oz) can diced tomatoes
• 6 cups fish stock or seafood broth
• Salt and black pepper to taste

Seafood:

• 1 lb firm white fish, such as cod or halibut, cut into chunks
• 1/2 lb mussels, scrubbed and debearded
• 1/2 lb clams, scrubbed
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb squid or scallops (optional)

Garnish:

• Chopped parsley
• Lemon wedges