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Ingredients

• fish and Shellfish marinade
• 8 ounces shell-on shrimp (small) (41/45), peeled and shells reserved for fish stock
• 8 ounces large sea scallops , side muscles removed and each scallop halved
• 1 1/2 pounds fish fillets , cut into 1- to 1 1/2-inch cubes (see note or related tasting for suggestions)
• 2 teaspoons sea salt or table salt
• 1/4 teaspoon red pepper flakes
• 3 cloves garlic , minced or pressed through garlic press
• 1/2 teaspoon saffron threads
• 1/3 cup shredded fresh basil leaves
• 4 tablespoons olive oil
• 3 tablespoons Pernod
• fish stock
• 1 bulb fennel , chopped medium (about 2 cups)
• 1 large carrot , chopped medium (about 1 cup)
• 2 medium onions , chopped medium (about 2 cups)
• 4 tablespoons olive oil
• 3 garlic heads, outer papery skin removed, but heads intact
• 1 bottle dry white wine (750ml) (preferably white Côtes de Provence)
• 2 (28-ounce) cans diced tomatoes with juice
• 2 large leeks (white and green parts included), split lengthwise, then chopped, washed thoroughly, and drained (about 4 cups)
• 3 pounds fish frames , gills removed and discarded, frames rinsed and cut into 6-inch pieces
• reserved shrimp shells
• 1 bunch fresh parsley leaves , stems only
• 5 sprigs fresh thyme
• 2 bay leaves
• 2 teaspoons whole black peppercorns
• 2 teaspoons sea salt or table salt
• orange zest from two oranges, removed in large strips with vegetable peeler
• 1/2 teaspoon saffron threads
• Stew
• 2 pounds mussels , shells scrubbed and beards removed

Description

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