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1
Set a large Dutch oven over medium-high heat, and heat 2 tablespoons of the olive oil until shimmering.
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2
Add the fennel and onions, and cook, until the vegetables are softened, about 3 minutes.
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3
Stir in the garlic and saffron, and cook until fragrant, about 1 minute.
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4
Deglaze with the white wine and licorice liqueur, scraping up any browned bits.
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5
Reduce the liquid until it's almost completely evaporated.
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6
Then add the tomatoes, fish stock, thyme and bay leaf.
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7
Add the potatoes, bring to a boil and cook until just tender, about 10 minutes.
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8
Add the clams and mussels and simmer for another 3 minutes to give them a head start.
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9
Add the shrimp, simmering until the shellfish open, a final 2 minutes.
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10
Discard any unopened shellfish.
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11
Bring a large nonstick saute pan to medium-high heat and add the remaining oil.
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12
Pat the halibut fillets dry with a paper towel and sprinkle both sides generously with salt and pepper.
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13
Once the oil begins to smoke lightly, sear the halibut.
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14
Cook until the bottom is golden and crispy, 4 to 5 minutes on the first side.
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15
Flip and finish cooking for 1 to 2 minutes on the second side.
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16
Remove the fish from pan, keep warm and set aside.
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17
To serve, place each halibut fillet in the bottom of a shallow serving bowl.
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18
Arrange a few potatoes, shrimp, clams and mussels around the fish in each bowl.
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19
Ladle broth into the bowls.
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20
Garnish with parsley, scallions, a few fennel fronds and lemon wedges.
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21
Serve immediately with Garlicky Rouille.
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22
Peel the potatoes and rough chop.
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23
Place the potato, red pepper and garlic into the bowl of a food processor and pulse until just coarsely chopped.
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24
Add the mayonnaise, lemon juice and sweet paprika.
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25
Process until smooth and creamy.
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26
Season with cayenne and salt to taste.
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27
Cover and place in the refrigerator for 10 to 15 minutes to chill and allow the flavors to come together.
