Prepare your stock with any fish scraps, shrimp shells or other seafood shells you may have, let it simmer for about an hour or longer if you can, and add a little bit of chicken stock (about ¼ of the total)  allow this to continue to simmer as you work through the rest of the dish.

Next prepare your rice, I made it like I would any other rice only using some chicken stock in place of the water and adding 8 strands of saffron. Cook your rice and keep warm.

As you begin to bring the dish together for the finish in a saute pan add your fennel, celery, and garlic and saute in a little bit of olive oil.

After about 2 minutes add your fish pieces and sear them well on both sides, not add your scallops and sear them on both sides also.

Add the clams, mussels and shrimp, orange rind, and thyme, cover and allow to the mussels and clams to steam open, this should take about 6 minutes.

When the clams and mussels have opened add a splash of white wine to de-glaze the pan and release all of the flavors stuck to the pan back into the dish.

Your rice should still be warm and your stock should now be boiling.

Add one large spoonful of the saffron rice to the bowl and place the fish on top of the rice.

arrange the mussels and clams in the bowl, and add the shrimp and scallops.

Ladle the boiling stock into the bowl and serve immediately with crusty bread.