shellfish in coconut saffron broth

transcribed from Martin Woods on Home Plate. looks good, but kind of a lot of work.

shallots, 3-5
garlic, 2 cloves
olive oil
white wine, 1 cup
mussels, debearded and scrubbed, at least 10
raw large shrimp, deveined, at least half a pound
clams, washed, at least 10
coconut milk, 1 can
leeks, at least 2
carrots, 1 cup finely diced, a handful julienned
celery, 1 cup finely diced
onion, 1 cup chopped
shrimp stock made from shrimp shells, celery, leek, carrot, onion, at least 3 cups
red pepper flakes
salt
pepper
cilantro
beet, julienned

saute the carrots, onions, celery in a little olive oil, over high heat for a couple minutes, stirring constantly. turn heat down and add some white wine to deglaze the pan. continue cooking until soft. meanwhile, put the clams in a pot over medium-high heat and add a cup or so of shrimp stock. they should open in 3-5 minutes, when open, take them out immediately. set aside, cook the mussels in the same pan, removing as soon as opened. add the stock leftover from the mussels to the carrot, onion mixture, as well as another cup or so of the original shrimp stock. simmer for a few minutes, then add at least a cup of coconut milk and a teaspoon or so of saffron threads. continue to simmer.

in a deep saute pan, heat a little olive oil, and sear the shrimp on each side for a few seconds. do not cook through, shrimp should be raw in the middle. remove from pan and set aside. put shallots and garlic in pan, saute for a couple minutes and then add the clams, mussels, and shrimp. add the simmering coconut broth and cook until shrimp is cooked through. add julienned beets, leeks, carrots as garnish.