serves 2

1 tablespoon olive oil

1 medium onion, diced

1/2 teaspoon fennel seeds

1 cup canned tomatoes with their juice

1/2 teaspoon orange zest

1 cup dry white wine

1 cup clam broth

1/2 teaspoon fresh tarragon

Pinch of saffron

1 clove garlic, split, plus 2

teaspoons minced

12 clams or mussels, scrubbed and washed

3/4 pound white-fleshed fish fillets (such as cod, halibut or sea bass) cut into chunks

3/4 pound shellfish (preferably a mixture of shrimp and scallops)

1 tablespoon anise-flavored liqueur such as Pernod

Salt and freshly-ground black

pepper to taste

6 slices 1/2-inch-thick crusty French bread, toasted

2 tablespoons minced fresh parsley

In a large soup kettle, heat oil. Add onions and cook over medium heat until soft, about 7 minutes.

Add fennel, tomatoes, orange zest, wine, broth, tarragon, saffron, and minced garlic. Bring to a boil, cover, and simmer for 10 minutes. Rub toast with split garlic and set aside.

Add clams or mussels and simmer, covered, for about 5 minutes. Add the fish chunks and cook for an additional 5 minutes. When the mussels or clams open, add shellfish and anise-flavored liqueur. Cover and cook until shellfish are cooked through, approximately 5 minutes. Taste and adjust seasoning.

To serve, place two pieces toasted French bread in bottom of a soup bowl. Ladle fish and broth over the bread, sprinkle with parsley and enjoy.