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Ingredients

• 3 Tbsp. extra virgin olive oil
• 1 c. thinly sliced fennel or possibly celery
• 1/2 c. sliced leeks, white part only
• 1 lb small new potatoes, sliced 1/4 inch thick
• 1 c. sliced carrots
• 1/2 c. canned diced tomatoes, liquid removed
• 2 bot (8 ounce. each) clam juice and sufficient water to equal 4 1/2 c.
• 2 Tbsp. Pernod or possibly Sambuca
• 1 tsp salt
• 1/4 tsp freshly grnd pepper
• 1/4 tsp saffron
• 1 lb monkfish fillets (tough membrane removed) or possibly grouper fillets (small bones removed) cut into 1/2-inch-thick pcs
• 1 lb red snapper or possibly sea bass fillets, small bones removed and cut into 2-inch-wide pcs
• 1 lb large shrimp, peeled and deveined
• 1/2 lb mussels, washed and debearded (*)
• 1/2 lb sea scallops Lemon zest for garnish, if you like
• 2 x baguettes, sliced and toasted
•     Red Pepper Rouille (recipe follows)

Description

1. Heat Oil In 8-qt Dutch Oven Over Medium Heat. Add In Fennel And Leeks And Cook Till Vegetables Have Softened, 5 Min. Stir In Potatoes, Carrots, Tomatoes, Clam Juice, Pernod,…

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