Instructions: In a skillet, sear shrimp shells over medium-high heat until shells are red.

Remove from heat, add brandy to pan and deglaze, stirring to loosen any browned bits stuck to the bottom of the pan. Return pan to heat, add white wine and tomato paste and reduce by 2/3. Add clam juice, simmer 15 minutes to create stock.

Place orange zest and saffron in a bowl and strain stock over the top; let steep 15 minutes and strain. While stock is steeping, put extra-virgin oil in saucepan. Add fennel and carrots and sweat on low heat for 5 minutes. Season with salt and pepper. Add onion rings and vinegar. Cook 8 more minutes until tender.

Place clams in a large saute pan with a little oil. Add mussels and cubed whitefish. Add shrimp, sear lightly on both sides. Add broth and vegetables and simmer until mussels and clams open.

To serve, place mussels and clams around edge of individual bowls. Arrange vegetables and fish in middle of bowl with shrimp on top. Garnish with fennel sprig.

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