Ingredients:

  • 1/4 cup (60ml) extra virgin olive oil
  • 2 large leeks, white and light green parts only, sliced (approx. 200g)
  • 1 large fennel bulb, thinly sliced
  • 4 garlic cloves, smashed and minced
  • 1 can (14.5 oz / 411g) crushed tomatoes
  • 1 tsp (0.5g) saffron threads, lightly crushed
  • 2 strips dried orange peel
  • 1 bouquet garni (thyme sprigs, bay leaf, and parsley stems)
  • 6 cups (1.4L) seafood stock
  • 1 lb (450g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 lb (450g) firm white fish fillets (Halibut or Cod), cut into 2-inch pieces
  • 1/2 lb (225g) large shrimp, peeled and deveined
  • 1 lb (450g) mussels, scrubbed and debearded
  • 1/4 cup (60ml) Pernod or anise-flavored liqueur
  • 1 large baguette, sliced and toasted
  • 1/2 cup (120ml) mayonnaise
  • 2 garlic cloves, grated
  • 1/2 tsp cayenne pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat extra virgin olive oil in a large Dutch oven over medium heat. Sauté sliced leeks and fennel until softened and translucent, approximately 8 minutes. Add minced garlic and cook for another minute until the aroma fills the room.
  2. Stir in the crushed tomatoes, saffron threads, orange peel, and the bouquet garni. Pour in the seafood stock and Pernod. Add the potato chunks. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are just tender.
  3. Gently nestle the fish pieces into the simmering broth. Cook for 3 minutes, then add the shrimp and mussels. Cover the pot and cook for 5 to 7 minutes until the shrimp are opaque and mussels have opened wide. Discard any mussels that remain closed.
  4. While the seafood poaches, prepare the rouille by whisking together mayonnaise, grated garlic, cayenne pepper, and lemon juice in a small bowl.
  5. Remove the bouquet garni and orange peel. Serve the stew in deep bowls, garnished with reserved fennel fronds, accompanied by toasted baguette slices and a generous dollop of rouille.