In a saucepan, heat the olive oil over low heat. Add onion, celery and garlic and cook until soft - 6 to 8 minutes. Add white wine, tomato paste, saffron broth, red pepper flakes, orange juice and orange peel and simmer. Cook for about 45 minutes or until the liquid reduce the volume by about one third. Add the fennel and lovage or potatoes and chopped tomatoes and cook for about 20 minutes. Season with salt and freshly ground black pepper. Season the fish fillets with salt and freshly ground black pepper and cut them into pieces 6 -7 cm. Add to soup fish, shrimp, parsley and cook for about 5 minutes, gently stir once or twice. Serve in shallow bowls with toasted garlic slices. For garlic toast: Cut into 12 slices French bread-loaf. Season with salt and freshly ground black pepper. Cut the garlic cloves in half. Preheat oven to 250C. Place bread slices on baking sheet and sprinkle with olive oil. Bake until golden brown and crispy, about 10 minutes. While still warm, rub garlic on toast, as rub with the cut side. * For 6 servings. * Fish broth is made by heads, tails, clean fillet of fish - ragout with vegetables boiled until the water boil off 2/3 - ie. is if you need 8 cups broth - boil in 24 cups water, which is about 4, 8 l and using 6-liter saucepan. Then strain through a fine sieve. * halibut is a type of flounder - so it can be replaced with turbot, grouper is a type of sea bass and the meat close to the Black Sea Toad goby fish, codta may be replaced with hake, which is also the family of fish cod.