SEAFOOD STEW WITH SAFFRON AND ORANGE

medium-high heat. Add onion, fennel, carrot, celery and 1 teaspoon salt and cook until tender, about 8 minutes, stirring often. Add garlic, 1 teaspoon black pepper, fennel seed and red pepper flakes, and cook for 1 minute while stirring. Stir in the clam juice, tomatoes, wine, orange peel, saffron and additional 2 teaspoons salt. Bring to a boil, reduce the heat, and simmer uncovered for 30 minutes, stirring occasionally. The broth should reduce and thicken a little. Discard the orange zest.* With the stew gently bubbling (but not boiling), stir in the fish, clams, and mussels. Cover and cook until the clams and mussels open fully, 6 to 8 minutes. Remove the pot from the heat, stir in the scallops; cover, and let stand until the scallops are opaque, 2 to 3 minutes. Discard any clams and mussels that do not open. Serve immediately, topped with fennel fronds and parsley, alongside toasted sourdough slathered in aioli. *The stew can be made to this point up to two days ahead. Cool, cover, and refrigerate. Reheat before proceeding. Smoked Paprika and Saffron Aioli Makes about 1 c ¼ c roasted red pepper, finely chopped1 small garlic clove, finely chopped1 large egg yolk1 tbsp lemon juice1 tsp salt½ tsp smoked paprika¼ tsp ground cayenne pepperTiny pinch of saffron threads½ c olive oil½ c vegetable oil Pulse the first 8 ingredients in a food processor until smooth. Combine oils measuring cup with a pouring spot. With the machine running, add oil in a slow, steady stream until the rouille is thick and smooth. Use soon or cover and refrigerate for up to 3 days.