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Ingredients
US|METRIC
4 SERVINGS
- 1 baking potato (peeled and cut into 1-inch pieces)
- 1 pinch saffron threads
- kosher salt
- 1 pinch cayenne
- 6 garlic cloves (superfresh)
- 2 large egg yolks
- 1 cup extra-virgin olive oil
- 2 tsp. fennel seeds
- 2 tsp. whole coriander seeds
- 1 bay leaf
- 4 thyme sprigs
- 1 head garlic (halved crosswise, or 6 large cloves, crushed)
- 3 orange zest (3-inch-long strips of)
- 4 lb. red snapper (cleaned and filleted, head and bones reserved)
- 4 lb. black sea bass (whole, cleaned and filleted, heads and bones reserved)
- 1/4 cup extra-virgin olive oil
- 2 yellow onions (chopped)
- 3 celery ribs (chopped)
- 1 fennel bulb (trimmed and thinly sliced)
- 1 leek (white and light green parts only, coarsely chopped)
- 1/2 tsp. saffron threads
- 1/4 tsp. cayenne pepper (plus more for seasoning)
- 1/4 cup pastis
- 2 Tbsp. tomato paste
- 1 lb. large shrimp (shelled and deveined, shells reserved)
- 1 lb. plum tomatoes (quartered)
- 1 lb. yukon gold potatoes (German Butterball or small, quartered)
- kosher salt
- white pepper
- 1 lb. mussels (scrubbed and debearded)
- baguette (Crusty, for serving)
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