Seafood Stew with Fennel and Tomatoes | Williams Sonoma

Ingredients

• 1 small garlic clove, minced
• Juice of 1 lemon
• 1/2 tsp. saffron threads
• 1 egg yolk
• 3/4 cup olive oil
• Kosher salt and freshly ground pepper, to taste
•  <br>
• 4 Tbs. olive oil
• 1 large yellow onion, diced
• 1 large fennel bulb, trimmed, cored and thinly sliced, fronds<br>   reserved for garnish
• 1 1/2 Tbs. tomato paste
• 2 tsp. minced garlic
• 1/2 cup white wine
• 2 Tbs. Pernod (optional)
• 4 cups vegetable or fish stock
• 1 can (14 oz.) crushed tomatoes
• 2 bay leaves
• 1 large fresh thyme sprig
• 1 1/2 lb. red potatoes, peeled and cut into 1/2-inch dice
• 2 lb. cod or haddock, cut into 1- to 2-inch chunks
• 1 1/2 lb. jumbo shrimp, peeled and deveined
• 2 Tbs. chopped fresh flat-leaf parsley
• Crostini for serving