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
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