- 3⁄4 cup olive oil
- Bones and heads (gills removed) from fish for recipe
- Shrimp shells from shrimp for recipe
- 2onions, thinly sliced
- 2 shallots, sliced
- 1 bulb fennel, sliced
- 3 tomatoes - peeled, seeded and chopped
- 4 cloves garlic, minced
- In a sachet:
- 1 fennel top from one bulb fennel
- 2 sprig thyme
- 1 bay leaf
- 1 pinch saffron threads
- 1 cup Pernod
- 3⁄4 pound mussels, cleaned and debearded
- 1 pound sea bass filets, cut into 2 inch wide pieces
- 1 pound snapper filets, cut into 2 inch wide pieces
- 3⁄4 pound fresh shrimp, peeled and deveined
Heat the olive oil in a large pot, and add the fish bones and shrimp shells and sauté for five minutes. Add the onions, shallots, tomatoes, and garlic. Cook over a low heat, stirring constantly for five minutes until vegetables are soft.
Add the sachet and the Pernod. Turn up the heat to high, and boil for about 3 minutes to allow the Pernod to evaporate.
Add enough water to cover and simmer for forty minutes.
Blend mixture with an immersion blender and strain.
Place back into large pot, bring strained liquid to a boil, add fish, and reduce the heat to medium. Continue cooking for two to three minutes, then add mussels and shrimp. Continue simmering for two minutes or until shrimp are cooked and mussels are open. Fish should be cooked but not breaking apart.
Adjust seasoning to taste.
Garnish with toasted baguette