Hearty Fisherman's Stew: My Bouillabaisse

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 large onion, chopped (about 1 cup)
• 2 carrots, chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 4 cloves garlic, minced
• 1 teaspoon fennel seeds
• 1/2 teaspoon red pepper flakes (optional)
• 1 (28-ounce) can crushed tomatoes (800g)
• 6 cups fish stock (1.4 liters) (low sodium)
• 1 cup dry white wine (240 ml) (e.g., Sauvignon Blanc)
• 1 bay leaf
• 1/4 teaspoon saffron threads, crushed
• 1 tablespoon Pernod (optional) (15 ml)
• Salt
• freshly ground black pepper
• 1 pound firm white fish fillets (e.g., cod, haddock, halibut), cut into 1-inch pieces (450g)
• 1 pound mixed seafood (e.g., shrimp, mussels, clams), cleaned (450g)
• 1/2 pound small cooked potatoes, halved (225g)
• Fresh parsley, chopped, for garnish
• Crusty bread, for serving