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Ingredients

• 6 lb of non-oily assorted fresh fish such as snapper, sea bass, halibut, grouper and monkfish (have fishmonger fillet the fish, reserving the heads and bones)
• 1/2 lb medium sized shrimp, whole (have fishmonger devein and shell)
• 1 doz mussels in the shells, debearded and scrubbed
• 2 doz clams, scrubbed
• 1/2 c. virgin extra virgin olive oil
• 1 1/2 c. dry white wine
• 2 Tbsp. Pernod
• 2 x fresh thyme sprigs, minced
• 2 x fresh chervil sprigs, minced
• 3 clv garlic, chopped
• 1/2 tsp fennel seeds
• 1/4 tsp saffron threads
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. butter
• 1 x leek, split
• 1 x onion, peeled and halved
• 1 x garlic bulb, halved
• 1 x fresh fennel bulb, roughly minced
• 2 Tbsp. Pernod
• 1 sm bunch fresh chervil, 1 small bunch fresh thyme, 2 bay leaves,
•     strips of orange peel, 1 tsp. fennel seeds and 8 black
•     peppercorns _ secure in cheesecloth tied with string
• 2 c. cool water
• 2 c. dry white wine
• 3 1/2 c. canned minced tomatoes
•     Reserved fish bones and heads
• 1 pch saffron threads
• 1 pch cayenne pepper
• 1/4 c. virgin extra virgin olive oil
• 1 x onion, peeled and diced
• 2 clv garlic, chopped
• 1 Tbsp. flat-leaf parsley, minced
• 1/2 sm orange, zested
•     Clams and mussels
• 1 Tbsp. Pernod
• 1 c. dry white wine
• 1 x fennel bulb, minced
• 1 x leek, split and minced
• 2 x tomatoes, peeled and diced
• 1 x bay leaf
• 1/2 tsp saffron threads
•     Sea salt and freshly grnd black pepper
•     Marinated fish and shrimp
•     Remaining fumet
• 1 Tbsp. tomato paste
•     Fresh flat-leaf parsley and basil, for garnish
• 1 lrg tomato
• 1 x red bell pepper

Description

1 X Potato, Peeled And Boiled1 C. Mayonnaise0.25 C. Fumet5 Clv Garlic1 Pch Each Saffron And CayennepepperSea Salt And Freshlyground Black PepperCroutons:-18 X Baguette Slices,…

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