For the Basic Saffron Stock
½ cup Olive oil
1 Onion sliced
1 Bulb Fennel Sliced
4 cloves Garlic sliced
2 cans Kitchen Ready Crushed tomatoes
2 quarts Chicken stock – water – or seafood stock
Pinch Saffron
Pinch Salt and pepper

1/3 cup extra virgin Olive oil
3 oz Raw Pancetta diced
3 cloves garlic sliced
12 Clams
12 Mussels
6 Shrimp
10 oz Calamari cleaned and sliced in rings
1 lb Fish cut into chunks
1 quart hot Saffron Broth
1 4 oz bag washed leaf baby Spinach
1 can Cannelloni beans wash
1 T fresh basil

For Saffron Stock
Heat olive oil in heavy stock pot. Add the onion, fennel, and garlic. Cook until soft but not too brown. Add all remaining ingredients and bring to a boil. Reduce heat and simmer stirring often for 10 minutes. Do not overcook. Cool and reserve for many different uses. This item may be made in advance and frozen.

Part Two
Heat oil in heavy stock pot. Add pancetta and cook until rendered. Add garlic, stir. Add clams, mussels and shrimp. Add broth and bring to a boil. Add the calamari and fish, cover and steam. Add all remaining ingredients and taste for salt and pepper. Serve over crusty bread. Optional Garnish: Roasted garlic basil sauce.