Cioppino

INGREDIENTS

• 1/2 cup olive oil
• 1 large onion (2 1/2 cups), coarsely chopped
• 1 medium bulb fennel, trimmed and thinly sliced lengthwise
• 4 cloves garlic, minced (2 1/2 tablespoons)
• 2 1/2 teaspoons fresh thyme
• 2 teaspoons dried oregano
• 1/2 teaspoon crushed red-pepper flakes
• 1 dried bay leaf
• Pinch of saffron
• 1 (28-ounce) can whole tomatoes with juice, crushed
• 1 1/4 cups dry white wine
• 1 cup bottled clam juice
• 1 pound cockles or manila clams, scrubbed well
• 1 pound mussels, scrubbed well and debearded
• 1 pound skinless firm white fish fillets, such as halibut, cut into 1 1/2-inch pieces
• 1 1/4 pounds large shrimp, peeled and deveined
• 1/2 cup loosely packed flat-leaf parsley leaves
• 3 (2-inch) pieces orange zest
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons capers, rinsed
• , for serving Grilled Sourdough Bread