Bouillabaisse with Seared Halibut

Ingredients

• 1  bay leaf 
• 1 pinch cayenne or as needed
• 1.8 cups cooking wine dry white
• 1 small fennel bulb sliced
• 0.3 pound fingerling potatoes cooked
• 1.8 cups fire-roasted tomatoes with liquid chopped
• 1.8 cups fish stock 
• 4 tablespoons parsley fresh chopped
• 1 tablespoon garlic minced
• 3 cloves garlic 
• 0.7 pound gold creamer potatoes 
• 24 ounce pacific halibut filets boneless skinless
• 4 servings kosher salt 
• 4 servings kosher salt and freshly cracked pepper black
• 1  optional: lemon cut into wedges
• 1 teaspoon juice of lemon 
• 0.7 pound littleneck clams 
• 1 cup mayonnaise 
• 0.7 pound mussels 
• 0.3 cup olive oil extra-virgin
• 2 tablespoons licorice liqueur such as pernod
• 0.3 cup fire-roasted peppers red jarred
• 1 teaspoon saffron threads 
• 3  scallions chopped
• 0.5 teaspoon paprika sweet
• 1 teaspoon thyme leaves dried
• 1 small onion diced yellow
• 0.3 pound u with tail deveined peeled

Equipment

• food processor
• bowl
• frying pan
• paper towels
• ladle
• dutch oven

Directions

1. Set a large Dutch oven over medium-high heat, and heat 2 tablespoons of the olive oil untilshimmering.
2. Add thefennel andonions, and cook, until the vegetables are softened, about 3minutes. Stir in the garlic and saffron, and cook until fragrant, about 1 minute. Deglazewith the white wine and licorice liqueur, scraping up any browned bits.Reduce the liquid until it's almost completely evaporated. Then addthe tomatoes,fish stock,thyme and bay leaf.
3. Add the potatoes, bring to a boil andcookuntil just tender, about10 minutes.
4. Add the clams and mussels and simmer for another3 minutes to give them a head start.
5. Add the shrimp, simmeringuntil the shellfish open,a final 2 minutes. Discard any unopened shellfish.
6. Bring a large nonstick saute pan to medium-high heat and add the remaining oil. Pat thehalibut fillets dry with a paper towel and sprinkle both sides generously with salt and pepper. Once the oil begins tosmoke lightly, sear the halibut. Cookuntil the bottom isgolden and crispy,4 to 5 minutes on the first side. Flip and finish cooking for 1 to 2 minutes on the second side.
7. Remove the fish from pan, keep warm and set aside.
8. To serve, place each halibut fillet in the bottom of a shallow serving bowl. Arrange a fewpotatoes, shrimp, clams and mussels around the fish in each bowl. Ladle broth into the bowls.
9. Garnish with parsley, scallions, a few fennel fronds and lemon wedges.
10. Serveimmediately with Garlicky Rouille.
11. Peel the potatoes and rough chop.
12. Place the potato, red pepper and garlic into the bowl ofa food processor and pulse until just coarsely chopped.
13. Add the mayonnaise, lemon juice and sweet paprika.Process until smooth and creamy. Season with cayenne and salt to taste.Cover and place in the refrigerator for 10 to 15 minutes to chill and allow the flavors to cometogether.