Instructions: * Note: To make a Bouquet Garni, combine 1 bay leaf, 6 sprigs thyme, 6 sprigs parsley and 1 teaspoon fennel seeds or 1 fennel stalk with leaves in a piece of cheesecloth. Tie to make a bundle.

For the Basic Broth: Scrub clams and purge in cold water to cover with 2 teaspoons baking soda for 1 hour; drain.

Put drained clams in small pot with 2 tablespoons water, cover and turn heat to medium-high. Once clams have opened, about 6 minutes, remove. Remove clams from shells and set aside in refrigerator.

Strain clam broth through fine-mesh strainer and set aside. Discard shells and any clams that remain tightly closed.

In stockpot or large casserole, warm oil over medium heat, then cook onion, garlic and tomatoes until mixture looks saucy, 10 to 12 minutes, stirring often so garlic doesnt burn. Add 5 cups water, wine and reserved clam broth and season with salt and pepper to taste.

Add Bouquet Garni, cut-up whole fish and fish heads and shrimp heads and shells (reserve shrimp; keep shrimp and all other fish refrigerated until 15 minutes before needed). Bring to boil, reduce heat to low and simmer about 2 hours. Strain broth through fine-mesh strainer. Discard solids. (

Makes about 6 cups)

For the Garlic Broth: Using mortar and pestle, pound together garlic, saffron, paprika, cayenne and salt into fairly smooth paste. Transfer to 2-cup measuring glass, blend with 1 cup Basic Broth and reserve.

For the Fish: In large casserole or skillet, warm oil over medium-high heat, then cook onion, garlic, tomato and parsley until onion is soft, about 6 minutes. Add fish and coat all sides in mixture, 2 to 3 minutes. Add reserved 5 cups Basic Broth and bring to boil over high heat, cooking 2 to 3 minutes. Shake pan occasionally.

Add reserved shrimp and boil 2 more minutes, shaking pan. Remove fish and shrimp with slotted spoon, set aside with reserved clams and cover with foil to keep warm. Strain liquid through fine-mesh strainer, reserving and setting aside 3 cups and storing rest, covered, in refrigerator, for another use.

For the Rice: In paella pan or large skillet, warm oil over medium heat and cook garlic and chiles until garlic begins to turn light brown, 3 to 4 minutes. Remove and discard garlic and chiles. Add rice and cook, stirring well so grains are coated with oil, 3 to 4 minutes.

Add reserved 3 cups Basic Broth from cooking fish and 1 cup Garlic Broth. Bring to boil over high heat then reduce heat to low and cook 30 minutes, uncovered. Do not stir. Remove from heat, cover and let rice rest until tender, about 15 minutes.

Serve rice first and then fish, or place fish on top of rice and serve.

This recipe yields 4 to 6 servings.

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