Heat the olive oil and sauté the garlic for 1 minute.
Add fennel and onion and sauté until slightly softened without browning, 3-5 minutes.
Add the leeks and sauté until slightly softened, about 3 minutes.
Add the tomatoes, clam juice, orange juice, orange zest, saffron, rosemary, thyme, fennel
seed, and crushed pepper. Simmer 10-15 minutes and remove from heat. Cool.
Heat 1 cup of fennel-saffron broth in sauté pan. Add shrimp and clams; cook
thoroughly, about 2-3 minutes. Season and finish with extra olive oil. Served heaped in large
pasta bowl with plenty of hot, crusty baguettes!