Warm the broth base: Combine 8 fluid ounces clam juice and 24 fluid ounces water in a saucepan over low heat. Keep it at a bare simmer throughout — you'll be ladling from this into the risotto and poaching the seafood in it.

Build the broth: In a wide heavy pan over medium-low heat, warm 3 tbsp of 5 tablespoons olive oil. Add half of 1 medium onion, finely diced and all of 1 fennel bulb, finely diced, fronds reserved and cook slowly until very soft, 8-10 minutes. Add half of 5 garlic cloves, minced, cook 2 minutes. Add 2 fresh tomato, grated or finely chopped, 2 teaspoons smoked paprika, 0.3 teaspoons cayenne, 3 fresh thyme sprigs, and 3 fresh marjoram sprigs. Cook until the tomato darkens and the mixture looks paste-like, another 5 minutes. Pour in the warm clam juice and water. Simmer 10 minutes. Taste and season with 1.5 teaspoons kosher salt. This is your braising liquid — it should be savory and bright. Keep at a low simmer.

Start the risotto: In a separate heavy saucepan over medium heat, warm remaining 2 tbsp 5 tablespoons olive oil. Add remaining 1 medium onion, finely diced and cook until soft, 4 minutes. Add remaining 5 garlic cloves, minced, cook 1 minute. Add 1 cups risotto rice (carnaroli or arborio) and stir to coat, toasting the rice for 2 minutes until the edges turn translucent.

Build the risotto: Begin adding the braising liquid to the risotto one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding the next. Keep the risotto at an active simmer. Continue for 16-18 minutes until the rice is al dente with a slight bite. You want it flowing and loose, not stiff — it will tighten on the plate.

Poach the cod: When the risotto is 4 minutes from done, bring the remaining braising liquid to a gentle simmer. Nestle 1 pounds cod, cut into 1.5 inch chunks into the liquid. Poach for 2 minutes.

Add shrimp and scallops: Add 0.5 pounds shrimp, peeled and deveined and 0.5 pounds bay scallops to the braising liquid. Poach 2-3 minutes until shrimp are just pink and scallops are opaque. Pull from heat immediately.

Plate and finish: Finish the risotto off heat — stir in a squeeze of 1 lemon, juiced and zested juice and half the zest. Taste and adjust salt. Spoon into wide bowls, lay the seafood over the top, and ladle a little braising liquid around the edges as a light broth. Scatter 3 tablespoons fresh parsley, roughly chopped and reserved fennel fronds over everything. Remaining lemon zest on top.