2 tablespoons olive oil
1 large onion, sliced
1 small fennel bulb, thinly sliced, fronds reserved
2 cloves garlic, minced
1/2 cup white wine
Zest of 1 orange
1/2 teaspoon crumbled saffron threads
1 (14.5-ounce) can diced tomatoes, in juice
8 ounces Yukon gold potatoes, peeled and diced
6 cups clam juice or fish stock
15 mussels, cleaned and debearded
15 large (20/25-count) shrimp, peeled, deveined and tail on
15 little neck clams
1 pound halibut, cut into 4 (4-ounce) pieces
Faux Rouille, recipe follows
Bouillabaisse Variations, recipes follow
1/2 cup sour cream
1/2 cup prepared mayonnaise
1 teaspoon minced garlic or garlic paste
1/2 teaspoon paprika
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
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