Provencal shellfish stew Recipe | Food Network UK

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium onion, diced
• 1/2 medium head fennel, diced
• 4 cloves garlic, smashed
• 1/4 tsp red pepper flakes, or to taste
• Pinch saffron threads
• 1 bay leaf
• 190ml dry white vermouth
• 1 (400g) tin plum tomatoes, with their juice
• 190ml water
• 2 (2.5 by 8cm) strips fresh orange zest
• 12 littleneck clams, scrubbed
• 225g medium sea scallops, foot removed, if necessary
• 225g medium prawns, peeled and deveined
• 1 tsp red wine vinegar
• 25g chopped fresh parsley leaves
• Salt