Bouillabaisse

Make Rouille (see direction step 8 below) and transfer to bowl; set aside.

Preheat oven to 400 degrees F.

Brush bread on one side with 2 tablespoons oil, transfer to baking sheet, and toast about 7 minutes, or until golden brown. Set toasts aside.

Meanwhile, in Dutch oven, heat remaining 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring frequently, about 5 minutes, or until the onion is tender. Add fresh fennel and sauté, stirring frequently, about 7 minutes, or until crisp-tender. Add wine and 2 1/2 cups water and bring to a boil over high heat. Add clams and cover. Cook checking for doneness occasionally about 5 minutes, or until clams just open. The clams will open at different times, remove them as they open and discard any that do not open. Set clams aside; cover loosely to keep warm.

Add Pernod and bring to a boil. Add tomatoes, orange zest, fennel seeds, and salt and bring to a boil. Add monkfish. Reduce to a simmer, cover and cook 10 minutes.

Add shrimp and cover. Cook 3 minutes, or until shrimp are just cooked through. Return clams to pan and cook just until heated through. Remove orange zest strips if desired (they're perfectly edible).

Spread Rouille over toasts. Divide fish and shellfish among 8 wide shallow soup or pasta bowls and ladle broth over top. Float 2 toasts in each bowl and serve.

Rouille: In small pan of boiling water, blanch 3 peeled whole garlic cloves for 2 minutes, drain. Transfer to food processor and add 3/4 cup light mayonnaise, 1 roasted red pepper (preferably home made), 1 tablespoon tomato paste, 1 teaspoon red hot pepper sauce, and 1/4 teaspoon salt, and process until smooth.