1. 6 Cups of Store Bought Fish Stock
  2. 1/4 cup olive oil
  3. 3 ounces fennel bulb, coarsely chopped
  4. 1 teaspoon coarse sea salt
  5. 1/2 cup dry white wine
  6. 1 (14 1/2-ounce) can diced tomatoes, undrained
  7. 1/4 cup fresh flat-leaf parsley, chopped
  8. ¼ cup fresh basil
  9. 1 (3-inch) piece lemon peel
  10. 1/16 teaspoon saffron
  11. 8 ounces fish fillets, such as black cod, wild halibut, skin and bones removed, cut into 1-inch pieces, at room temperature
  12. 1/4 teaspoon cayenne pepper
  13. 16 Little Neck (or similar) Clams, at room temperature
  14. 8 ounces Calamari
  15. 8 ounces Mussels, cleaned and beards trimmed, at room temperature
  16. 8 Ounces Large Shrimp, Cleaned and the shell removed, at room temperature

To Serve

  1. 1 Whole Wheat baguette, sliced
  2. Pam
  3. Salt and Pepper

To make the stew

  1. Place 1/4 cup olive oil in a clean 6-quart pot and set over medium heat.
  2. When the oil shimmers, add fennel, and 1/2 teaspoon sea salt.
  3. Sauté until semi-translucent, about 10 minutes, stirring frequently.
  4. Deglaze the pan with the wine and scrape any bits from the bottom of the pan.
  5. Add the fish stock, tomatoes, parsley, orange peel and saffron.
  6. Place over high heat, cover, and bring to a boil.
  7. Decrease the heat to maintain a simmer and cook for 15 minutes.
  8. Increase the heat to high.
  9. Add the remaining 1/2 teaspoon sea salt, fish, and cayenne pepper.
  10. Boil rapidly, uncovered, for 5 to 7 minutes, stirring occasionally.
  11. Remove the pot from the heat, add the mussels and shrimp amd clams, cover, and let stand until the fish is cooked through and the mussels and clams open, 2 to 4 minutes.
  12. Discard any unopened mussels and clams.

To serve

  1. Pre heat the oven to 350 degrees. Spray both sides of each slice of bread with Pam and top with salt and pepper
  2. Bake for 10 minutes or until brown.
  3. Top with and Basil Leaves and serve the croutons with the meal.