Provencal Shellfish Stew

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 1/2 medium head fennel, diced
• 4 cloves garlic, smashed
• 1/4 teaspoon red pepper flakes, or to taste
• Pinch saffron threads
• 3/4 cups dry white vermouth
• 1 (14-ounce) can plum tomatoes, with their juice
• 3/4 cup water
• 2 (1 by 3-inch) strips fresh orange zest
• 1 bay leaf
• 12 littleneck clams, scrubbed
• 8 ounces medium sea scallops, foot removed, if necessary
• 8 ounces medium shrimp, peeled and deveined
• 1 teaspoon red wine vinegar
• 1/4 cup chopped fresh parsley leaves
• Kosher salt

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