Roasted Striped Bass

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2 tablespoons good olive oil

1 cup chopped yellow onions

2 ounces pancetta or bacon, diced

1 tablespoon chopped garlic

1 (28-ounce) can plum tomatoes, drained and diced

1 teaspoon saffron threads

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup dry white wine

1/4 cup Pernod, optional

1 (2 to 3-pound) striped bass fillet, skin removed

1 pound large shrimp, shelled and deveined

24 mussels, cleaned and debearded

2 tablespoons chopped fresh flat-leaf parsley