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Ted Allen's Lobster Bouillabaisse

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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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