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1
Put a 16-quart stockpot over medium-high heat and coat with the oil.
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2
When the oil starts shimmering, add the fennel, spreading it evenly in a single layer over the bottom of the pot.
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3
Brown the fennel for about 2 minutes, rotating the pieces with tongs.
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4
Add the garlic and onion and cook, stirring, until soft and fragrant, 2 to 3 minutes.
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5
Toss in the clams and give them a stir to coat with the vegetables.
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6
Pour in the Pernod, wine, and tomatoes.
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7
Cover and cook until the clams open, about 5 minutes.
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8
Using a slotted spoon or spider strainer, transfer the clams to a bowl (discard any that dont open) and set aside.
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9
Bring the liquid to a boil, turn down the heat, and simmer, stirring occasionally, until the tomatoes cook down, 15 to 20 minutes.
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10
While the tomatoes reduce, preheat the oven to 375F.
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11
Spread the bread liberally with the parsley sauce.
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12
Lay the slices side by side on a baking pan.
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13
Bake for about 10 minutes, or until the bread just starts to toast.
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14
Meanwhile, pour 2 cups water and the clam juice into the pot; season with the salt and pepper.
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15
Bring to a rapid boil over medium-high heat.
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16
Carefully ease the lobsters into the boiling liquid, cover the pot, and steam for 8 minutes, flipping them over with tongs halfway through cooking; the shells should be bright red.
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17
Using tongs, carefully remove the lobsters from the pot and put them on a large platter.
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18
Now add the mussels, shrimp, scallops, and swordfish to the pot.
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19
Toss in the tarragon and parsley, cover, and simmer for 4 minutes.
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20
With two large chefs knives, split the lobsters in half down the body.
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21
Place the knuckles and claws on the work surface and give them a whack to crack them open.
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22
Put the calamari and reserved clams in the pot and set the lobsters on top.
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23
Cover the pot for a minute so everything gets nice and hot; do not stir because youll break up the fish.
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24
For drama, I like to take the whole pot to the table and serve it in front of guests.
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25
Divide among large pasta bowls, being sure to ladle plenty of broth into each.
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26
Put a large dollop of aioli, if using, on each crouton.
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27
Float the croutons on top of the stew.
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28
Serve the remaining croutons on the side .
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29
.
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30
.
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31
people always want another.
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32
Combine the saffron with 2 tablespoons warm water in a small bowl, stir, and let steep for 5 minutes to release the saffron color and flavor.
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33
In a small bowl, whisk the mayonnaise, lemon juice, and garlic.
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34
Gradually whisk in the saffron water until well blended.
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35
Cover and store in the refrigerator for up to 5 days.
