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1
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.
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2
Add the wine and scrape up the brown bits with a wooden spoon.
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3
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.
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4
Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes.
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5
Turn off the heat and allow the pot to sit covered for another 5 minutes.
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6
The fish and shrimp should be cooked and the mussels opened.
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7
Discard any mussels that don't open.
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8
Stir in the Pernod, orange zest, and salt, to taste.
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9
Serve ladled over 1 or 2 slices of toasted baguette.
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10
Warm the oil in the pan over medium heat.
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11
Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned.
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12
Add the garlic and cook 2 more minutes.
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13
Add 1 12 quarts of water, the white wine, tomato paste, salt, pepper, and thyme.
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14
Bring to a boil, then reduce the heat and simmer for 1 hour.
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15
Strain through a sieve, pressing the solids.
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16
You should have approximately 1 quart of stock.
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17
If not, you can make up the difference with water or white wine.
