Recipe: Seafood and saffron tomato fennel soup | Style at Home

Ingredients

• 1⁄4 cup extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 cup finely diced fennel
• 1⁄2 cup finely diced celery
• 2 cups finely chopped onion
• 1 48-oz can diced tomatoes, undrained
• 4 cups water
• 1 cup white wine, divided
• Large pinch saffron
• 1 tbsp chopped fresh thyme
• 2 tsp kosher salt
• 2-1⁄2 lbs fresh mussels in the shell
• 1 lb peeled large shrimp
• 1 lb fresh halibut, cut into large pieces
• 1 tsp finely grated orange zest