- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 medium ribs celery, cut thinly on the diagonal
- 8 cloves garlic, peeled and smashed
- 1/3 cup white wine
- 2 tablespoons tomato paste
- 3 pinches saffron threads
- 8 cups fish or shrimp stock, or a combination of both
- 1/4 teaspoon crushed red pepper flakes
- 1 orange, juiced
- 2 (3-inch) strips orange zest
- 2 fennel bulbs, cut crosswise into 1/3-inch slices (about 3 cups)
- 3/4 cup peeled, seeded and chopped fresh tomatoes
- 1 1/2 teaspoons kosher salt, plus more for seasoning fish
- 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
- <RECIPE_ID:6254>Garlic-Rubbed Croutons, for serving
- 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 white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.
- Add the fennel and tomatoes and cook until the fennel is tender, about 20 minutes. 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 parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve in shallow bowls with garlic-rubbed croutons.