Shellfish Stew Provencale

Ingredients

• 2 ts Minced fresh thyme leaves or
• ; garnish
• ; can tomatoes,
• ; discarded
• ; anise, available at
• The zest of 1 orange;
• ; deveined
• ; trimmed and sliced
• 4 c White fish stock or bottled
• ; and the cartilage
• 24 Long parsley sprigs
• ; lengthwise
• 1/4 c olive oil
• 1/2 ts Crumbled saffron threads
• ; drained and chopped
• 2 lg Garlic minced
• 16 sm Shrimp; shelled and
• ; sea scallops
• ; such as sole, whiting,
• 4 tb Fresh Lemon Juice
• 1 c Dry white wine
• ; dried, thyme sprigs for
• 7 c Cold water
• ; most supermarkets),
• 1/4 ts Cayenne
• ; peeler
• ; thin
• 16 sm Hard-shelled clams cleaned
• 1 lg Onion chopped
• 2 lb Fennel bulb; (sometimes
• A; (28- to 32-ounce)
• 1 Bay leaf
• 8 lg Sea scallops; halved, or 16
• 2 lb Bones and trimmings of any
• 2 c Sliced onion
• 1 Red bell pepper; sliced thin
• 1 ts Salt
• ; with a vegetable
• 2 c Dry white wine
• 1 lb King crab legs; thawed,