1. If using clams or mussels, scrub and remove the beards from the shells. 2. Place the fish and shrimp, if using, in a large bowl and add the Pernod and 1 tbsp of the olive oil, mixing gently. 3. Heat the rest of the olive oil in a large saucepan over medium heat. Add the garlic, onions, and fennel and saute until fragrant and softened, about 6-7 minutes. 4. Add the fish stock, zest and tomatoes along with any juice. Bring to a boil and cook for 25 minutes, uncovered. 5. While the soup is cooking, place all of the rouille ingredients into a blender puree until smooth. Season to taste. Set aside. 6. Add the fish and cook for 2-3 minutes. Add the shellfish and cook until shells open or the shrimp turn pink. Check seasonings. 7. Divide among 4 bowls, garnish with parsley and serve with toasted bread topped with rouille. ---------------------------------------------------------------------------
Nutrition
Ingredients
