Pumpkin Bouillabaisse

• 1 pound fennel
• 1 tablespoon olive oil
• 1 onion (about 8 oz.), peeled, halved, and thinly slivered lengthwise
• 2 tablespoons minced garlic
• 1/2 cup dry white wine
• 4 cups fat-skinned chicken broth
• 1 bottle(8 oz.) clam juice
• 1 tablespoon Pernod or other anise-flavored liqueur (optional)
• 8 cups cubed (1/2-in.) pumpkin, such as Sugar Pie or Baby Bear (see notes)
• 1/4 teaspoon saffron threads, crumbled
• 1 dried bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (14 1/2 oz. each) crushed or diced tomatoes
• 1 pound halibut, rinsed and cut into 1-inch pieces
• 2 tablespoons chopped parsley
• Rouille (recipe follows)

1. Trim off and discard stalks, root ends, and bruised areas from fennel. Chop and reserve green tops. Rinse heads; cut in half lengthwise, then slice.
2. Heat oil in a 5- to 6-quart pan over medium-high heat; add fennel, onion, and garlic and stir often until soft, 10 to 12 minutes. Add wine; cook until most of liquid has evaporated, about 2 minutes. Add broth, clam juice, Pernod (if using), pumpkin, saffron, bay leaf, salt, and pepper; increase heat to high and bring to a boil. Reduce heat, cover, and simmer just until pumpkin is tender when pierced, 15 to 20 minutes.
3. Add tomatoes; bring to a simmer. Gently stir in fish; simmer until opaque in center (cut to test), 4 to 5 minutes. Stir in parsley. Ladle into bowls and top with 1 tablespoon rouille and fennel tops.
4. Rouille: In a bowl, stir together 1/2 cup mayonnaise, 1 tablespoon tomato paste, 2 teaspoons lemon juice, 1 minced garlic clove, 1/4 teaspoon cayenne, and salt and pepper to taste. Makes about 1/2 cup.

fennel, olive oil, onion, garlic, white wine, chicken broth, clam juice, liqueur, pumpkin, saffron threads, bay leaf, salt, pepper, tomatoes, parsley, rouille

Taken from www.myrecipes.com/recipe/pumpkin-bouillabaisse (may not work)