Sustainable Seafood Stew

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3 tablespoons olive oil

1/2 cup cubed pancetta or bacon

2 medium potatoes, peeled and diced

2 fennel bulbs, outer layer removed, sliced thin, reserving frilly tops

1 large yellow onion, chopped

4 garlic cloves, peeled and crushed

2 cups dry white wine

2 teaspoons sweet paprika

Pinch dried red chili flakes

Pinch saffron threads

1 tablespoon freshly grated orange zest

2 bay leaves

2 tablespoons chopped fresh parsley leaves

2 large sprigs fresh thyme, leaves only

2 teaspoons salt

1 teaspoon freshly ground black pepper

One 28-ounce can crushed tomatoes

4 cups fish stock (store-bought or homemade )

3 tablespoons Pernod or Cointreau, optional

1 1/2 pounds cleaned mussels in the shell (about 2 dozen)

1 1/2 pounds shrimp, shelled and de-veined (reserve the heads and shells for the stock)

1 pound squid, mixed bodies and tentacles (bodies sliced into 1/4” rings)

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