Orange-Fennel Cioppino

By Sunset
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1 head fennel (about 3 1/2 in. wide) with feathery green tops

1 pound leeks

3 cloves garlic, minced

2 tablespoons olive oil

2 cans (28 oz. each) diced tomatoes

3 cups fat-skimmed chicken broth

2 cups bottled clam juice

2 cups dry white wine

2 dried bay leaves

1 tablespoon minced fresh thyme leaves or dried thyme

1 tablespoon grated orange peel

1/8 teaspoon powdered saffron (optional)

3 spiny or rock lobster tails (1/2 lb. each), thawed if frozen

1 pound boned, skinned halibut or swordfish, cut into 6 equal pieces

3/4 pound (30 to 35 per lb.) shrimp, shelled and deveined

1/2 pound bay scallops

12 clams in shells, suitable for steaming, scrubbed

12 mussels (about 3 in. each), beards pulled off, scrubbed

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