Serves 6

Ingredients

2 Jars of Bellisari’s Calabrian Pepper and Sweet Tomato Fennel

1 1/2 cups chopped yellow onions (2 small)

2 cups large-diced small white potatoes

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups good white wine

1 quart Seafood Stock, recipe follows, or store-bought fish stock

1 tablespoon chopped garlic (3 cloves)

1 teaspoon saffron threads

1 pound large shrimp, shelled and deveined (reserve the shells for the stock)

1 pound each halibut and bass fillets, cut in large chunks

24 mussels, cleaned

3 tablespoons Pernod

1 teaspoon grated orange zest

Toasted baguette slices, buttered and rubbed with garlic

Seafood Stock:

2 tablespoons good olive oil

Shells from 1 pound large shrimp

2 cups chopped yellow onions (2 onions)

2 carrots, unpeeled and chopped

3 stalks celery, chopped

2 cloves garlic, minced

1 1/2 quarts water

1/2 cup good white wine

1/3 cup tomato paste

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

10 sprigs fresh thyme, including stems

Directions

Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, salt, and pepper, and sauté over medium-low 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 Calabrian Pepper & Sweet Tomato Fennel Spread, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for 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 1 or 2 slices of toasted baguette. Seafood Stock:

Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.