olive oil2 tbsp
 garlic4 cloves
thinly sliced
 fennel2 bulbs
about 10.5 ounces each, trimmed and cut into thin wedges
 waxy potato1 large
peeled and cut into 2/3-inch cubes
 fish stock3 cups
scant, could also use chicken or veggie stock
 preserved lemon1 half
 black pepper
 salt 1/4 tsp
 red chile1 whole
sliced, optional
 tomatoes6 whole
peeled and cut into quarters
 sweet paprika1 tbsp
 saffron1 pinch
 flat-leaf parsley2 tbsp
finely chopped
 sea bass4 fillets
about 10.5 ounces each, skin on, cut in half
 mussels14 pieces
about 8 ounces
 clams15 pieces
about 4.5 ounces
 tiger prawns10 whole
about 8 ounces, in their shells or peeled and deveined
 pernod3 tbsp
could also use ouzo or arak
 fish sauce2 tbsp
 freshly ground pepper
 flat-leaf parsley2 tbsp
finely chopped
 tarragon2 tsp
optional, chopped


large dutch oven
tongs and/or slotted spoon
large bowl
Cook the garlic in the olive oil over medium heat in the dutch oven for 2 minutes, taking care not to brown the garlic.
Stir in the fennel and potato and cook for another 3-4 minutes.
Add the stock, preserved lemon, salt, and pepper. Bring the mixture to a boil and then cover and simmer for 12-14 minutes until the potatoes are cooked.
Add the chile, tomatoes, spices, and parsley. Cook for another 4-5 minutes.
Add just enough water so that the fish and seafood are barely covered when added. Bring the mixture to a boil, then drop it down to a simmer again.
Add the sea bass and shellfish then cover the pan. Boil for 3-4 minutes until the shellfish open and the prawns turn pink.
Pull the fish and shellfish out of the soup with a slotted spoon, pulling out opened shells first. Bump the heat up to medium-high and reduce the soup for about 5 minutes, then add the pernod and season with fish sauce and pepper to taste.
To serve, use a slotted spoon to transfer the fennel and potato into large bowls. Distribute the seafood on top of it, then ladle in broth. Garnish with the parsley and tarragon and serve immediately.

We freaked out the first time we made this because our
mussels opened in the fridge overnight. After looking online, we realized that the mussels need air and ice, so they shouldn't be stored in a plastic bag. Set a colander in a bowl, add the mussels, then cover with ice.


Jerusalem by Yotam Ottolenghi and Sami Tamimi