Spicy Seafood Stew

INGREDIENTS

• 1⁄4 cup extra-virgin olive oil
• 1 lb. chorizo sausage, cut into 1⁄2-inch rounds
• 1 yellow onion, chopped
• 2 large fennel bulbs, trimmed and thinly sliced
• crosswise
• 5 garlic cloves, minced
• 1⁄4 cup dry vermouth
• 1 Tbs. tomato paste
• 1⁄4 tsp. saffron threads
• 4 cups chicken stock
• 1 can (28 oz.) crushed tomatoes
• 1 orange zest strip, 2 inches long and 1 inch
• wide
• 1 1⁄2 lb. halibut fillets, cut into strips 1 1⁄2
• inches thick
• 1 lb. medium shrimp, peeled and deveined
• 1 lb. mussels, scrubbed and debearded
• Salt, to taste
• 1⁄4 tsp. cayenne pepper, or to taste
• 1⁄4 cup minced fresh flat-leaf parsley
• 10 crostini rubbed with garlic