4 cup(s), large, cleaned and thinly sliced
4 clove(s), medium, minced
Uncooked fennel bulb(s)
½ medium, chopped
2 medium, diced
Canned clam juice
Canned diced tomatoes
⅓ cup(s), dry
½ fl oz, Pernod
1 tbsp(s), fresh, chopped
2 tsp(s), grated
½ tsp(s), threads, crushed
Uncooked red potato(es)
6 small, cut into 1⁄2-inch chunks
Uncooked halibut fillet(s)
½ pound(s), large size, peeled and deveined
Uncooked shelled mussels
½ pound(s), scrubbed, debearded
¼ pound(s), or shucked oysters
- Heat the oil in a large nonstick Dutch oven over medium-high heat. Add the leek and garlic. Cook, stirring occasionally, until golden, 7–10 minutes. Add the fennel and carrots. Cook, stirring occasionally, 2–3 minutes. Add the clam juice, tomatoes, wine, Pernod, thyme, orange zest, saffron, and cayenne; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors blend, about 10 minutes.
- Add the potatoes; return to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
- Add the fish fillets, shrimp, mussels, and oysters; bring to a boil. Reduce the heat and simmer, covered, until the fish and shrimp are just opaque in the center and the mussels open, about 5 minutes. Discard any mussels that don’t open.
- Yields 1 2/3 cups per serving.