Fisherman’s Soup with Flavors of Provence

Ingredients

• 3 tablespoons olive oil, divided
• 1 red bell pepper, diced
• 1 small fennel bulb, cored and diced
• 1 poblano chili pepper, diced
• ½ Spanish onion, diced
• ½ teaspoon fennel seeds
• 1 teaspoon grated orange zest
• 1 large pinch Spanish saffron
• Salt to taste
• Freshly ground black pepper to taste
• Juice of ½ orange
• 4 large sea scallops
• 4 large shrimp
• 4 pieces firm-textured fish
• 24 mussels, well rinsed
• ½ cup chopped canned Italian tomatoes
• 6 cups chicken broth, warm
• Handful fresh basil leaves
• ¼ cup Pernod