Heat grapeseed oil in large pot and add onions and fennel.
Cook over medium low heat until they start to caramelize and fennel feels soft.
Add garlic and shallots, cook for 2 minutes then add white wine and reduce liquid by half.
Add canned tomatoes, agave nectar, chili flakes, saffron, anise seed, orange zest, reserved fennel fronds, and tomato juice.
Cook for at least 20 minutes.
Puree 1/3 to 1/2 of mixture in blender then return to pot.
Add basil and salt and pepper to taste.
In a saute pan heat second measure of grapeseed oil, add clams and second measure of white wine, cover and cook for a few minutes.
Add remaining seafood and cover, cook until almost done.
Add bouillabaisse sauce, stir and cook until seafood is done.
Place in bowl, garnish with reserved basil chiffonade. Serve with grilled garlic toast.
Posted on 19 May 2017
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