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Ingredients

• 1/4 cup Olive oil
• 2 cups fennel bulb -- sliced
• 1 1/2 cups onion -- sliced
• 1/2 teaspoon rosemary
• 1/2 teaspoon basil
• 1/2 teaspoon marjoram
• 1/2 teaspoon saffron
• 1 each bay leaf
• 1 teaspoon crushed red pepper
• 1 cup parsley -- chopped
• 1 teaspoon fennel seed -- crushed
• 2 ribs celery -- chopped
• 6 cloves garlic -- chopped
• 5 fillets anchovies
• 2 each fish bouillon cubes
• 14 ounces chicken broth
• 1 cup red wine
• 1/4 cup tomato paste
• 48 ounces tomatoes -- crushed
• 1 can diced tomatoes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sugar
• 2 cups water
• 1 1/2 pounds cod -- cut 1 inch thick
• 8 large shrimp -- raw
• 8 large sea scallops -- raw
• 20 large mussels -- raw

Description

Bakespace