Cookwith - Provençal Bouillabaisse-Inspired Shellfish & Chicken Stew (Fish-Free)

Ingredients

• 2 bone-in, skin-on chicken thighs (about 350g)
• 8 oz large shrimp, peeled and deveined
• 8 oz sea scallops, patted dry
• 1/2 lb mussels, scrubbed and debearded
• 1/2 lb littleneck clams, scrubbed
• 1 tbsp olive oil
• 1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
• 1 medium yellow onion, thinly sliced
• 2 leeks, white and light green parts only, sliced
• 4 garlic cloves, thinly sliced
• 1 orange, zested
• 1/4 tsp saffron threads
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 (14 oz) can diced tomatoes, drained
• 1/2 cup dry white wine
• 3 cups low-sodium chicken broth
• 1 bay leaf
• Kosher salt and black pepper, to taste
• 1/4 cup fresh parsley, chopped
• Crusty sourdough or baguette, for serving (optional)