Ingredients

3   tablespoons olive oil 1   cup thinly sliced fennel (anise) or celery 1/2   cup sliced leeks, white part only 1   pound small red potatoes, sliced 1/4 inch thick 1   cup sliced carrots 1/2   cup canned diced tomatoes, drained 2   bottles (8 oz. each) clam juice and enough water to equal 4 -1/2 cups 2   tablespoon Pernod or sambuca 1   teaspoon salt 1/4   teaspoon freshly ground black pepper 1/4   teaspoon saffron 1   pound monkfish fillets (tough membrane removed) or grouper fillets (small bones removed), cut into 1/2-inch-thick pieces 1   pound red snapper or sea bass fillets, small bones removed and cut into 2-inch wide pieces 1   pound large shrimp, peeled and deveined 1/2   pound mussels, washed and debearded* 1/2   pounds sea scallops   Freshly grated lemon peel for garnish 2   baguettes, sliced and toasted   Red Pepper Rouille (recipe follows)

Description

3   Tablespoons Olive Oil 1   Cup Thinly Sliced Fennel (anise) Or Celery 1/2   Cup Sliced Leeks, White Part Only 1   Pound Small Red Potatoes, Sliced 1/4 Inch Thick 1

View Full Recipe