In large nonstick skillet, heat oil over medium-high heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 30 seconds. Stir in chicken broth, potatoes, and saffron, and bring to a boil. Reduce heat to medium-low, and simmer until potatoes are tender, about 15 minutes.
Stir in salmon, scallops, shrimp, tomatoes, peas, and orange peel, and cook 5 minutes. Stir in half-and-half and serve.