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1
Heat chicken broth and saffron, over low heat, in a small saucepan on the back burner (this allows the saffron to steep in the broth producing the best flavor and color).
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2
Heat olive oil in a large Dutch oven (or pressure cooker), over medium high heat; sear chicken pieces in batches, set aside (it is important that chicken is patted dry before placing in hot pot to get a good sear and for it not to stick).
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3
Add the sliced onion, fennel, and garlic to pot and saute, stirring occasionally, until they start to caramelize around the edges, about 5 minutes or so.
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4
Stir in the wine and Pernod, if using, scraping browned bits off the bottom of pot, and continue cooking until the liquid is almost evaporated.
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5
Add the strained tomatoes, chicken stock and saffron, and bring to a simmer; return chicken pieces and season with 1 teaspoon salt and 1/2 teaspoon pepper.
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6
Lower heat to medium low, cover, and let simmer until chicken is partially cooked, 20 to 30 minutes (pressure cooker: let come to pressure, reduce heat and cook 15 minutes).
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7
Add the potatoes, cover, and continue cooking until chicken is fully cooked and potatoes are tender, another 20 to 25 minutes (pressure cooker: 15 minutes).
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8
Meanwhile, make the aioli by processing egg yolks, lemon juice, and garlic in a food processor; slowly drizzle in olive oil until thick and emulsified.
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9
Season with salt and pepper.
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10
Just before serving, add mussels and clams to soup and simmer until they open, about 5 minutes; taste and addt salt and pepper, if needed.
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11
Spoon bouillabasse into bowls, garnish with parsley; serve with aioli and toasted baguette slices.
