1/2 c. olive oil
2 onions, thinly sliced
3 potatoes, peeled, cut in half & sliced 1/4" thick
1 rib celery, sliced into 1/4" pieces
4 garlic cloves, mashed
1 (2 lb.) can plum tomatoes, mashed
2 c. white wine
2 c. clam juice
1 (2 oz.) can anchovy fillets
2 tsp. fennel seeds
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. basil
1/4 tsp. saffron
2 tbsp. Pernod
2 tbsp. tomato paste
2 lb. fish in 1 piece, fresh, smoked haddock, cod or other firm white fish

1. In a large heavy pot, heat oil while preparing onions. Add onions. Cover and simmer while preparing potatoes, celery and garlic.

2. Add vegetables to onions along with tomatoes, crushing the pulp with your hands as you put them in the pot. Next add all the remaining ingredients except the fish. If using smoked haddock, reduce anchovy fillets to 1 ounce. Cover and simmer for 30 minutes or until the potatoes are soft.

3. Taste the broth for seasoning and correct if necessary. Add the fish, re-cover and simmer until the flesh turns white and separates easily. Allow 10 minutes per 1 inch of thickness.