INSTRUCTIONS:
Melt the butter over medium heat in a large pot and add the onion, carrot, celery, fennel, and garlic. Sweat until softened and translucent but careful not to color. Add tomato paste and stir over heat until well combined.
Add the diced tomato, chopped shrimp, chopped snapper, chopped scallops and sweat. If the ingredients seem dry, add a tablespoon more of butter.
Add thyme leaves and piment d’espelette.
Deglaze with pernod.
Add the dry white wine and bring to boil.
Add the saffron, cover with water and bring to boil. Reduce heat and cook at a simmer for 20 minutes.
Pour all the contents into a blender and puree until smooth. If necessary, work in batches according to the size of your blender.
Pass through a fine wire mesh strainer and press firmly. Discard solids and reserve broth.
On low heat in a pot, bring the seafood broth, orange zest, and lemon zest to a low simmer.
Add your seafood (largest items first) and poach gently. Check to make sure that your seafood does not overcook.
Salt and pepper to taste. In a bowl, arrange your seafood and add the broth. Garnish with chopped parsley, fennel frond, extra virgin olive oil. Serve with crouton and rouille.
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