- 1 Tbsp olive oil
- 4 cup(s) uncooked leek(s), large, cleaned and thinly sliced
- 4 clove(s), medium garlic clove(s), minced
- 1/2 medium uncooked fennel bulb(s), (white part only), chopped
- 2 medium uncooked carrot(s), diced
- 32 oz canned clam juice
- 14 1/2 oz canned diced tomatoes
- 1/3 cup(s) white wine, dry
- 1/2 fl oz liqueur, Pernod
- 1 Tbsp fresh thyme, fresh, chopped
- 2 tsp orange zest, grated
- 1/2 tsp saffron, threads, crushed
- 1/8 tsp cayenne pepper
- 6 small uncooked red potato(es), cut into 1⁄2-inch chunks
- 1 pound(s) uncooked halibut fillet(s), cut into 1-inch pieces
- 1/2 pound(s) uncooked shrimp, large, peeled and deveined
- 1/2 pound(s) uncooked shelled mussels, scrubbed, debearded
- 1/4 pound(s) uncooked scallop(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.
- Made with fish, shellfish, onions, garlic, tomatoes, wine, and herbs, it is traditionally served with French bread. A touch of orange zest and Pernod (anise-flavored liqueur) provide extra zing, and a few potatoes make it a complete meal.After buying mussels, discard those with broken shells or shells that do not close tightly when gently tapped. Since mussels can be sandy, soak them in a bowl of cold water for 2 to 3 minutes. Repeat, using fresh water, until there is no more sand in the bowl. Then scrub them with a stiff brush under cold running water. The hairy filaments that protrude from a mussel are known as a beard. To remove, pinch the filaments between thumb and forefinger and pull firmly.