Provençal Fish Stew

Name: Provençal Fish Stew
Ingredients: 6 tablespoons good olive oil; 1½ cups chopped yellow onion (1 large); 1½ cups (¾-inch-diced) Holland yellow bell pepper (1 large); 2½ cups (½-inch-diced) fennel bulb (1 large); 1 teaspoon saffron threads; Pinch of crushed red pepper flakes; 4 oil-packed anchovies, drained and minced; ¼ cup minced garlic (8 large cloves); 1 cup dry white wine; 2 tablespoons Pernod; 3 cups good seafood stock; 1 (28-ounce) can diced tomatoes, such as San Marzano; 1 (1 x 3-inch) strip of orange zest; ¾ cup freshly squeezed orange juice (3 oranges); Kosher salt; freshly ground black pepper; 1 ½ pounds fresh cod fillets, skinned and cut in 2-inch dice; 1 ½ pounds fresh halibut or monkfish fillets, skinned and cut in 2-inch dice; 36 fresh mussels, scrubbed and debearded; ¼ cup minced fresh flat-leaf parsley; 12 large diagonal slices of French bread, toasted; Sriracha Rouille (recipe follows)

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Provençal Fish Stew includes 6 tablespoons good olive oil, 1½ cups chopped yellow onion (1 large), 1½ cups (¾-inch-diced) Holland yellow bell pepper (1 large), 2½ cups (½-inch-diced) fennel...

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