1 slices baguette buttered and rubbed with garlic toasted
1 teaspoon pepper black freshly ground
28 ounce canned tomatoes chopped canned
2 cups fennel bulb chopped (1 large bulb)
3 cloves garlic chopped
1 pound halibut and bass fillets cut in large chunks
2 teaspoons kosher salt
24 mussels cleaned
3 tablespoons olive oil good
1.5 cups onions yellow chopped (2 small)
1 teaspoon orange zest grated
3 tablespoons pernod
1 teaspoon saffron threads
1 pound shrimp shelled deveined for the stock (use the shells )
2 cups potatoes diced white
2 cups white wine good
Equipment
pot
wooden spoon
dutch oven
Directions
Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium - low heat for 15 minutes, until the onions begin to brown.
Add the wine and scrape up the brown bits with a wooden spoon.
Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender.
Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt to taste.
Serve ladled over one or two slices of toasted baguette.
