1½poundsfresh scallops, cut in half or quartered if large
1 cleaned 2-pound saltwater fish, such as weakfish
1¼poundsraw shrimp, the smaller the better, shelled and deveined
24 littleneck clams, well scrubbed
Heat the oil in a kettle and add the onions, sweet peppers, carrots, and the hot pepper. Cook, stirring, about 5 minutes. Add the potatoes and cook about 1 minute. Add the tomatoes and salt and pepper. Add the fish stock and bring to the boil.
Combine the saffron with the water and add it to the stock. Add the fennel seeds, turmeric, orange peel, and sugar. Simmer about 10 minutes and add the scallops and the fish.
Cover and simmer 5 minutes. Add the shrimp and clams and cook about 10 minutes, or until the clams open. If desired, the clams may be steamed separately and added to the soup, layered with the other ingredients. Add salt and pepper to taste. Remove the fish, cut into pieces, and return to the soup. Serve piping hot.