Bouillabaisse

Directions

1. 1
   Put the olive oil in a flameproof casserole or large saucepan over medium heat.
2. 2
   Add the onions and cook, stirring occasionally, until softened, about 5 minutes.
3. 3
   Meanwhile, use a vegetable peeler to strip the zest from the orange (save the orange itself for another use).
4. 4
   Add the zest, fennel, saffron, and chile or cayenne and cook for about a minute.
5. 5
   Add the tomatoes and turn the heat to medium-high.
6. 6
   When the mixture boils, reduce the heat to medium and cook, stirring occasionally, until the mixture becomes saucelike, 10 to 15 minutes.
7. 7
   (You can prepare the dish several hours ahead up to this point; cover and set aside until youre ready to proceed.)
8. 8
   Add the monkfish and raise heat to medium-high.
9. 9
   When the mixture begins to boil, reduce heat to medium-low and cook, stirring occasionally, until fish is just about tender, 10 minutes or so.
10. 10
    Add the clams, raise the heat to high, and stir; when the mixture boils, reduce heat to low, cover, and cook until clams begin to open, 5 to 10 minutes.
11. 11
    Add the shrimp or scallops and white fish, stir, and cover; cook, stirring gently once or twice, until the fish is just about done (a thin-bladed knife will pierce it with little resistance), about 5 minutes.
12. 12
    (If the mixture is very thickthere should be some brothadd a cup or so of hot water.)
13. 13
    Stir in the garlic and cook for 1 minute more.
14. 14
    Stir in the parsley and serve, with crusty bread.