Bouillabaisse with Seared Halibut

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1/4 cup extra-virgin olive oil

1 small fennel bulb, bulb sliced and fronds reserved

1 small yellow onion, diced

1 tablespoon minced garlic

1 teaspoon saffron threads

1 3/4 cups dry white wine

2 tablespoons licorice liqueur, such as Pernod

1 3/4 cups chopped fire-roasted tomatoes, with liquid

1 3/4 cups fish stock

1 teaspoon dried thyme leaves

1 bay leaf

2/3 pound gold creamer potatoes

2/3 pound littleneck clams, in the shell

2/3 pound mussels, in the shell

1/3 pound U 21/25 shrimp, peeled and deveined with tail

Four 6-ounce halibut fillets, boneless and skinless

Kosher salt and freshly cracked black pepper

4 tablespoons chopped fresh parsley

3 scallions, chopped

1 lemon, cut into wedges

Garlicky Rouille, for serving, recipe follows

Garlicky Rouille:

1/3 pound fingerling potatoes, cooked

1/4 cup jarred fire-roasted red peppers

3 cloves garlic

1 cup mayonnaise

1 teaspoon lemon juice

1/2 teaspoon sweet paprika

Pinch cayenne, or as needed

Kosher salt