Ted Allens Lobster Bouillabaisse

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 onion, coarsely chopped
• 2 celery ribs, thickly sliced
• 4 carrots, thickly sliced
• 6 garlic cloves—4 smashed, 2 minced
• Two 2-pound cooked lobsters—shells reserved, meat cut into 1-inch pieces
• 1 cup dry white wine
• 3 thyme sprigs
• 1 bay leaf
• 6 black peppercorns
• 5 coriander seeds
• 1/8 teaspoon fennel seeds
• 2 quarts water
• 2 medium Yukon gold potatoes, peeled and cut into 2-inch chunks
• 1 fennel bulb—halved, cored and thinly sliced
• Pinch of saffron threads, crumbled
• Two 2-inch strips of orange zest
• One 28-ounce can diced tomatoes, drained
• Salt and freshly ground black pepper
• 2 pounds mussels, scrubbed
• 1 pound skinless halibut fillet, cut into 2-inch chunks
• 2 tablespoons chopped flat-leaf parsley

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