Heat grapeseed oil in large pot and add onions and fennel.<\/p>\n
Cook over medium low heat until they start to caramelize and fennel feels soft.<\/p>\n
Add garlic and shallots, cook for 2 minutes then add white wine and reduce liquid by half.<\/p>\n
Add canned tomatoes, agave nectar, chili flakes, saffron, anise seed, orange zest, reserved fennel fronds, and tomato juice.<\/p>\n
Cook for at least 20 minutes.<\/p>\n
Puree 1\/3 to 1\/2 of mixture in blender then return to pot.<\/p>\n
Add basil and salt and pepper to taste.<\/p>\n
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.<\/p>\n
Add remaining seafood and cover, cook until almost done.<\/p>\n
Add bouillabaisse sauce, stir and cook until seafood is done.<\/p>\n
Place in bowl, garnish with reserved basil chiffonade. Serve with grilled garlic toast.<\/p>\n","protected":false},"featured_media":3657,"template":"","acf":[],"yoast_head":"\n