Ingredients

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
Table salt and ground black pepper

Description

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