Boulliabaise

• 1/4 cup EV olive oil or coconut oil
• 8 Garlic cloves halved
• 2 Onions, chopped
• 2 Fennel bulbs, chopped.
• 2 Leeks, white part, chopped
• 4 Tomatoes, seeded, chopped.
• Season before sauteing.
• 8 cups Good fish broth
• 1 Bottle of clam juice.
• 2 Bay leaves
• 1 pinch Saffron stems - healthy pinch.
• 2 tablespoons Pernod
• 24 Clams, cleaned.
• 4 pounds Wild cod, cut into 2" pieces
• 2 pounds Sea scallops
• 1 Largest shrimp, shells reserved to saute in pot before saute veggies (opt) and remove when pink.

1. Saute veggies in large dutch oven until they turn golden.
2. Add to the veggies in the Dutch oven:rnstock, clam juice, bay leaves, saffron, Pernod to broth.rnBring to simmer. 15 minutes. Remove bay leaves.
3. Add the clams, cover simmer over medium heat 3 minutes.rnAdd the seasoned cod, cover, 2 minutes.rnAdd the sea scallops and shrimp, both seasoned w/salt and pepper.rnCover and simmer about 4 minutes.rnClams should be open. Fish just cooked.
4. I remove the fish and shellfish from the broth so it won't over cook. rnHowever, just place fish and shellfish in a big bowl and ladle soup over.rnGarnish with fennel fronds.rnThis even freezes perfectly well!

olive oil, garlic, onions, fennel bulbs, leeks, tomatoes, before sautueing, fish broth, clam juice, bay leaves, saffron, pernod, cod, shrimp

Taken from food52.com/recipes/71517-boulliabaise (may not work)