This recipe combines the delicate flavors of clams and white fish with a rich and aromatic carrot-saffron broth. The broth is made by simmering carrots, onions, garlic, and saffron in a flavorful fish stock. The clams and white fish are then gently poached in the broth, allowing them to absorb the fragrant flavors. The result is a light and refreshing seafood dish that is both satisfying and full of depth. Serve with crusty bread to soak up the delicious broth.