House & Home - Provençal Fish Stew

Ingredients

• 3 tbsp extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 2 medium leeks, white parts only, rinsed and roughly chopped
• 1 fennel bulb, trimmed and roughly chopped (if your fennel includes fronds, reserve for garnish)
• Large pinch of saffron
• 1 large tomato, roughly chopped
• 1/2 cup Pernod
• 1 tbsp tomato paste
• Fine sea salt and freshly ground white pepper
• 2 medium Yukon Gold potatoes
• 8 oz. skin-on black bass fillet, cut into 4 pieces
• 8 oz. striped bass fillet, skinned, cut into 4 pieces
• 8 oz. halibut fillet, skinned, cut into 4 pieces
• 8 oz. snapper fillet, skinned, cut into 4 pieces
• 4 jumbo shrimp (21/25 count), peeled and deveined