Provençale Shellfish Stew

• 1 medium onion, peeled and quartered
• 1 celery stalk, quartered
• 2 garlic cloves, peeled
• 1 tablespoon olive oil
• 2 (8-ounce) bottles clam juice
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon saffron threads
• 1 pound medium shrimp, peeled and deveined
• 12 small mussels or clams, scrubbed and debearded
• 1/4 cup chopped fresh parsley
• 2 teaspoons dried basil
• 1 teaspoon grated orange rind
• 1/4 cup orange juice

1. Place onion, celery, and garlic cloves in a food processor, and pulse to chop.
2. Heat the oil in a Dutch oven over medium-high heat; add chopped vegetables. Saute 5 minutes; stir in clam juice and tomatoes. Bring to a boil; add thyme, pepper, and saffron. Reduce heat to medium; cook 10 minutes.
3. Add shrimp and mussels; cook 3 minutes or until shrimp are done and mussels open. Discard any unopened mussels. Remove from heat; stir in remaining ingredients.

onion, celery stalk, garlic, olive oil, clam juice, salt, thyme, freshly ground black pepper, saffron threads, shrimp, mussels, parsley, basil, orange rind, orange juice

Taken from www.myrecipes.com/recipe/provenale-shellfish-stew (may not work)