2 tablespoons olive oil

2 Spanish onions, chopped

4 cloves garlic, minced

1-2 fennel bulbs, diced

3 carrots, chopped

2 celery stalks, chopped

1 28-ounce can tomatoes, chopped, including the juice

Zest of 1/2 orange, cut in thin julienne

2 bay leaves

1 teaspoon dried thyme

2-3 teaspoons dried fennel seed

2 cups diced potatoes

4 cups fish broth or 2 cups clam juice plus 2 cups water

4 cups chicken broth

Pinch saffron, or more to taste

4 tablespoons Pernod, anisette, or sambuca

1 pound lean fish, such as cod, monkfish, or halibut, cut in big chunks

2 pounds mussels, cleaned and debearded

1/2 pound scallops, quartered

1 pound shrimp, peeled and deveined

1/4 cup chopped fresh basil leaves, for garnish

1/4 cup chopped fresh parsley leaves, for garnish

1 tablespoon fresh thyme leaves, for garnish

For the rouille:

1 roasted red pepper

2 cloves garlic

1 slice white bread

1 tablespoon warm water

1/4 cup olive oil

1/4 cup vegetable or canola oil

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

Place a large skillet over medium heat and when it is hot, add the oil. Add the onions, garlic, fennel, carrots, and celery and cook, stirring occasionally, until all are wilted, about 10 minutes.

Add the tomatoes, orange zest, bay leaves, thyme, fennel seed, and potatoes and cook for 5 minutes. Raise the heat to medium-high, add the fish broth, chicken broth, saffron, and 2 tablespoons of the Pernod, and cook for 5 minutes. Lower the heat to low and cook until the stew has come together and reduced somewhat, about 1 hour.

While the bouillabaisse is cooking, prepare the rouille: Place the red pepper, garlic, and bread in a food processor fitted with a steel blade and process until well chopped. Add the water and pulse to combine.

While the machine is running, gradually add the oils, salt, and cayenne pepper and mix until thick and well blended. Set aside.

If you are cooking this a day ahead, cover and refrigerate. Otherwise, add the fish, mussels, scallops, and shrimp to the bouillabaisse, then cover and cook until the fish is cooked throughout, about 10 minutes. If you are refrigerating this, gently reheat on low heat before serving and then add the fish.

Just before serving, add the remaining 2 tablespoons Pernod. Transfer to heated shallow bowls and serve immediately. Garnish with the basil, parsley, and thyme leaves and a big dollop of rouille.

Serves 10.