Gulf Coast Bouillabaisse

• 3 tablespoons olive oil
• 2 onions, chopped
• 1 fennel bulb, chopped
• 3 leeks, split lengthwise, rinsed, and thinly sliced
• 3 garlic cloves, minced
• 1 scant teaspoon saffron threads
• 4 cups Fish Fumet (p. 205)
• 2 cups diced tomatoes
• 1/2 cup fresh orange juice
• 1 tablespoon grated orange zest
• 1 tablespoon chopped fresh thyme
• 2 tablespoons Pernod, Herbsaint, or other anise liqueur
• Bouquet Garni (p. 145)
• Salt and freshly ground pepper
• 1 pound white fish
• 1 pound shrimp (25-30 count)
• 16 oysters, shucked
• 1 1/2 pounds mussels
• 1/2 pound scallops, optional
• Toasted baguette croutes (p. 88)
• Roasted Red Pepper Rouille (p. 184)

1. In a 1-gallon pot, heat half the olive oil over medium-high heat and saute the onions, fennel, and leeks for 57 minutes, then add the garlic and saffron and cook for 2 additional minutes, until vegetables are softened but not browned (lower the heat to medium, if necessary, to prevent this).
2. Add the Fish Fumet, tomatoes, orange juice, orange zest, thyme, liqueur, and Bouquet Garni, and bring to a boil.
3. Reduce the heat and simmer for about 20 minutes, stirring occasionally, until thickened.
4. Taste for seasoning and add salt and pepper; keep warm.
5. Heat the remaining olive oil in a large pot over medium heat and add the fish, cut into 1/2-inch dice, and the shrimp, and saute for 23 minutes.
6. Add the oysters, mussels, and scallops, and ladle in some of the broth and vegetable mixture (approximately 1 cup per person).
7. Stir, bring it to a boil, reduce the heat, and cover.
8. Cook until the mussel shells open, then taste for seasoning and divide among 8 bowls.
9. Serve with the baguette rounds and Roasted Red Pepper Rouille (p. 184).

olive oil, onions, fennel bulb, leeks, garlic, saffron threads, tomatoes, orange juice, orange zest, thyme, herbsaint, bouquet garni, salt, white fish, shrimp, oysters, mussels, baguette croutes, red pepper

Taken from www.epicurious.com/recipes/food/views/gulf-coast-bouillabaisse-383509 (may not work)