1. In a large stock pot over medium heat, warm 2 tablespoons olive oil. Add onion, 1 1/2 tablespoons of the garlic, fennel seeds, bay leaf, thyme, saffron, and 8-4 in strips orange zest. Cook, stirring often, until softened and fragrant, 3 to 4 minutes. Add tomatoes, stock, and wine, cover pot, adjust heat to medium-high, and bring mixture to a strong boil. Remove cover from pot and boil to emulsify oil and liquid and blend flavors, about 5 minutes.

2. Meanwhile, toast baguette slices in preheated oven or toaster oven until browned. Place two toasts in each of six serving bowls.

3. Sprinkle fish and shrimp with salt and pepper and add to pot along with remaining 1/2 tablespoon garlic, 1 tablespoon olive oil, and anise liqueur, if using. Stir to coat fish and shrimp with onion and seasonings and simmer, covered, until cooked through, about 5 minutes. Don't stir too much because it breaks up the fish. Adjust seasoning with additional salt and pepper if needed, and remove and discard bay leaf and orange zest strips. Spoon fish and shrimp over toasts in bowls, ladle broth over fish, sprinkle with chopped parsley, and serve immediately.

Source: Hannaford fresh Magazine, September - October 2007