Provençal Fish Soup

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1/4 cup extra-virgin olive oil

1 large onion, finely chopped

2 celery ribs, finely chopped

1 small carrot, finely chopped

6 garlic cloves, coarsely chopped

Four 3-inch strips of orange zest

4 thyme sprigs

2 teaspoons fennel seeds

2 teaspoons coriander seeds

Pinch of saffron threads

1 tablespoon tomato paste

One 16-ounce can whole tomatoes, chopped and juices reserved

Two 8-ounce bottles clam juice

3/4 cup dry red wine

1/2 cup ruby port

1 3/4 pounds skinless grouper or red snapper fillets, coarsely chopped

1/2 pound medium shrimp in the shell

1 tablespoon Pernod

Salt and coarsely ground pepper

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