Cioppino

Ingredients

• 2 qts clam juice (fish fumet recipe follows can substitute mixture of 2 parts water to 1 part)
• 1 pinch saffron
• 6 tbsps olive oil (needed)
• 5 garlic cloves (minced)
• 2 onions (chopped)
• 1 head fennel (sliced)
• grey salt
• black pepper
• 1 tbsp fennel seed (toasted)
• 1 bay leaf
• 1 tsp dried oregano
• 2 tbsps tomato paste
• 28 ozs plum tomatoes (drained and chopped)
• 2 cups dry white wine
• 12 cup pernod
• 5 whole jalapenos
• 14 cup parsley leaves (fresh chopped)
• 3 tbsps basil leaves (fresh chopped)
• 2 tbsps tarragon (fresh chopped, leaves)
• 2 lbs littleneck clams
• 1 lb crab (cooked, legs cracked into 1 12 inch pieces)
• 1 lb shrimp (peeled and deveined tails left)
• 1 stick unsalted butter (room temperature)
• 2 lbs halibut fillet (skinned cut into 1 12 inch pieces)
• 34 lb sea scallops (foot removed)
• 5 12 lbs white fish (bones and trimmings)
• 10 cups cold water
• 2 cups dry white wine
• 6 ozs sliced mushrooms
• 1 onion (sliced thin)
• 3 shallots (slice thin)
• 2 tbsps fresh lemon juice
• 10 sprigs fresh parsley
• 1 sprig thyme
• 2 tsps peppercorns
• 1 tsp fennel seeds
• 1 bay leaf