Saffron and Orange Scented Seafood Stew

Ingredients

• 3 tablespoons extra-virgin olive oil, divided, plus more for serving
• 2 tablespoons tomato paste
• 1 pound large shrimp, peeled and deveined, shells reserved
• ½ teaspoon crushed saffron threads
• 2 celery stalks, cut into a ¼-inch dice (¾ cup), plus a handful of tender inner leaves, chopped, for serving
• 2 shallots, chopped (1 cup)
• 4 cloves garlic, thinly sliced (2 tablespoons)
• Kosher salt and freshly ground pepper
• 2 plum tomatoes, cored and cut into a ½-inch dice (1 cup)
• 2 teaspoons fresh thyme leaves
• ⅔ cup dry white wine, such as Sauvignon Blanc
• 2 ½ pounds littleneck clams (about 24), purged and drained
• 2 pounds mussels (about 48), purged and drained
• 1 can (14.5 ounces) seafood or fish stock, such as Bar Harbor
• 2 teaspoons grated orange zest, plus 3 tablespoons fresh juice
• 1 ½ pounds firm, skinless white-fish fillet, such as halibut, cut into 1-inch pieces
• Chopped fresh parsley leaves, for serving
• Toasted Garlic-Butter-and-Herb Bread , for serving (optional)

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