Pumpkin Bouillabaisse Recipe – Sunset Magazine

Ingredients

• 1 pound fennel
• 1 tablespoon olive oil
• 1 onion (about 8 oz.), peeled, halved, and thinly slivered lengthwise
• 2 tablespoons minced garlic
• 1/2 cup dry white wine
• 4 cups fat-skinned chicken broth
• 1 bottle(8 oz.) clam juice
• 1 tablespoon Pernod or other anise-flavored liqueur (optional)
• 8 cups cubed (1/2-in.) pumpkin, such as Sugar Pie or Baby Bear (see notes)
• 1/4 teaspoon saffron threads, crumbled
• 1 dried bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (14 1/2 oz. each) crushed or diced tomatoes
• 1 pound halibut, rinsed and cut into 1-inch pieces
• 2 tablespoons chopped parsley
• Rouille (recipe follows)