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Ingredients

• 3 tablespoons  extra-virgin olive oil
• 1   onion, coarsely chopped
• 2   celery ribs, thickly sliced
• 4   carrots, thickly sliced
• 6   garlic cloves, 4 smashed, 2 minced
• 2 2-pound  cooked lobsters, shells reserved, meat cut into 1-inch pieces
• 1 cup  dry white wine
• 3   thyme sprigs
• 1   bay leaf
• 6   black peppercorns
• 5   coriander seeds
• 1/8 teaspoon  fennel seeds
• 2 quarts  water
• 2   medium Yukon gold potatoes, peeled and cut into 2-inch chunks
• 1   fennel bulb, halved, cored and thinly sliced
•   Pinch of saffron threads, crumbled
• 2   2-inch strips of orange zest
• 1 28-ounce  can diced tomatoes, drained
•   Salt and freshly ground black pepper
• 2 pounds  mussels, scrubbed
• 1 pound  skinless halibut fillet, cut into 2-inch chunks
• 2 tablespoons  chopped flat-leaf parsley

Description

A Classic Bouillabaisse Often Contains Six Or More Different Kinds Of Fish. "But For My Money, You Really Just Need Lobster, A Firm Fish And Either Mussels Or Clams," Says Ted Allen. Even In A Simplified Version Of The Provencal Seafood Stew, Al

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