3 Tbl. extra virgin olive oil
1 1/2 cups yellow onions (chopped)
2 celery ribs (chopped)
2 cups small Yukon gold potatoes (diced)
2 tsp. Kosher salt
1 tsp. freshly grated ground pepper
2 cups good white wine
1 (28 ounce) can plum tomatoes, chopped
1 quart seafood stock
3 garlic cloves (chopped)
2 tsp. saffron threads
1 pound white fish
1 pound large shrimp (peeled and deveined)
24 mussels (cleaned)
1 pound sea scallops (cut in half)
3 Tbl. Pernod
1 tsp. orange zest (grated)
Toasted baguette slices, buttered and rubbed with garlic
Heat the oil in a Dutch oven or stockpot.
Add the onions, potatoes,celery, salt and pepper.
Saute over medium heat for 15 minutes, until the onions begin to brown.
Add the wine and scrape up the brown bits with a wooden spoon.
Add the tomatoes with their juices, stock and garlic to the pot and bring to a boil, then lower the heat and simmer, uncovered for 15 minutes, until the potatoes are tender.
Add the saffron threads at this time.
Add the shrimp, fish, scallops and mussels, bring to a boil, then lower the heat, cover and cook another 5 minutes.
The fish and shrimp should be cooked and the mussels opened.
Discard any mussels that don't open.
Stir in the Pernod, orange zest and salt to taste.
Serve ladled over one or two slices of toasted baguette.