1 bottle (8 ounces) clam juice

1 cup dry white wine

1 onion, quartered

1/2 carrot, sliced

1slice of lemon

1piece of orange zest, about 1 by 2 inches

1/2 teaspoon fennel seed

1/2 bay leaf

1/4 teaspoon thyme

1/4 teaspoon marjoram

1/4 teaspoon saffron threads

2 tablespoons olive oil, preferably extra-virgin

1 pound tomatoes, coarsely chopped

3 tablespoons chopped pimientos

5 large garlic cloves, minced

1/4 pound capellini or vermicelli

1 pound firm white fish fillets such as haddock, halibut, sole or red snapper

1/4 pound medium shrImp, shelled and deveined

12 cherrystone clams, scrubbed

1/2 cup chopped parsley

1 teaspoon grated lemon zest

1/2 teaspoon salt

1.In a large noncorrodible saucepan, combine the clam juice, wine, onion, carrot, lemon slice, orange zest, fennel seed, bay leaf, thyme, marjoram and saffron with 4 cups of water. Bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer uncovered for 20 minutes.

2.Meanwhile. heat the oil in a large non-corrodible casserole. Add the tomatoes, pimientos, and half the garlic and saute over moderate heat until the tomatoes are soft, 5 to 7 minutes.

3. Strain the stock and add it to the tomatoes. Bring to a boil over moderately high heat. Add the capellini and cook for 6 minutes.

4. Add the fish fillets, shrimp and clams. Reduce the heat and simmer for 6 minutes, or until the clams have opened, the shrimp are pink and the fish is opaque.

5. Add the parsley, lemon zest, salt and remaining garlic. Serve in deep soup plates.