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Ingredients

• 1/4 cup  extra-virgin olive oil
• 1   large onion, finely chopped
• 2   celery ribs, finely chopped
• 1   small carrot, finely chopped
• 6   garlic cloves, coarsely chopped
• 4   3-inch strips of orange zest
• 4   thyme sprigs
• 2 teaspoons  fennel seeds
• 2 teaspoons  coriander seeds
•   saffron threads
• 1 tablespoon  tomato paste
• 1 16-ounce  can whole tomatoes, chopped and juices reserved
• 2 8-ounce  bottles clam juice
• 3/4 cup  dry red wine
• 1/2 cup  ruby port
• 1 3/4 pounds  skinless grouper or red snapper fillets, coarsely chopped
• 1/2 pound  medium shrimp in the shell
• 1 tablespoon  Pernod
•   Salt and coarsely ground pepper

Description

At Terroir Restaurant At The Craggy Range Winery, Chef Sara Simpson Flavors Her Lush Seafood Soup With Port, Red Wine And The Usual Dash Of Licorice-scented Pernod.

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