2 sliced onions
1 head garlic, chopped
1/2 bunch celery, sliced
big pinch saffron
medium pinch basil
medium pinch oregano
small handful fennel seed
2 large zests orange peel
medium pinch crushed red
1/2 qt. squashed tomatoes
1/2 qt. white wine
1/2 c. Pernod
3 qt. fish stock or clam juice
Saute onions, garlic, celery, saffron, basil, oregano,
fennel seed, orange peel and red pepper in olive oil until
soft. Add tomatoes, wine, Pernod, stock and seafood. Simmer
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