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1
Place the clams and mussels in a large bowl of water.
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2
Stir in the cornmeal and soak for 1 hour to remove any sand.
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3
Drain the shellfish, rinse well, and set aside.
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4
Meanwhile, heat the oil in a large heavy pot over medium-low heat.
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5
Add the onions, fennel, garlic, and red pepper flakes, cover the pot, and cook, stirring occasionally, until the onions are translucent, about 15 minutes.
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6
Pour the tomatoes and their juices into a food processor or blender, and process until pureed.
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7
Add the pureed tomatoes, tomato sauce, wine, clam juice, and Pernod to the pot, and bring to a boil.
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8
Reduce the heat to medium, season with salt and pepper, and simmer, uncovered, until slightly thickened, about 15 minutes.
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9
Add the reserved clams and mussels, cover the pot, and cook until they begin to open, 5 to 6 minutes.
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10
Add the shrimp and scallops, and cook, uncovered, until they are cooked through, about 3 minutes.
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11
Stir in the tarragon and, 1/4 cup of the parsley.
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12
Adjust the seasonings, adding salt and pepper to taste.
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13
Transfer the stew to a serving bowl, discarding any clams or mussels that have not opened, and sprinkle with the remaining 1/4 cup of the parsley.
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14
Serve with the toasted peasant bread.
