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1 Cook The Bacon On Medium Heat In A 6 To 8 Quart Pot Until It Is Crispy. Remove The Bacon From The Pot With A Slotted Spoon. Set Aside On A Paper Towel To Use For Garnish Later. 2 Increase The Heat To Medium High And Add The Onions, Celery And Carrot. Cook For 3-4 Minutes, Stirring Often, Until The Onions Are Translucent. Do Not Brown. Sprinkle Some Salt Over Everything As It Cooks. 3 Add The Fish, Tomatoes And The Garlic And Cook For Another 2-3 Minutes, Stirring Often. 4 Add The Orange Zest, Cayenne And Saffron, Then Pour In The Shellfish Stock Or Whatever Stock You Are Using. In A Pinch You Could Even Use Chicken Or Vegetable Stock, But The Flavor Of The Soup Will Be Different. Simmer This Gently
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