Adapted from Williams-Sonoma
Light & delicious, all served up in a flavorful broth.
Heat 2 tablespoons olive oil in a large saute pan or stock pot (of at least 4 1/2 quart capacity) over medium heat.
Add onion and fennel. Cook, stirring frequently, for 8 to 10 minutes until tender and translucent. Add tomato paste and garlic; cook while stirring for 1 minute. Add wine and Pernod (if using), cook while stirring for 2 minutes.
Add the stock, tomatoes, bay leaves, thyme, and potatoes(or turnips). Increase the heat to medium-high. Once the mixture comes to a boil, reduce heat and simmer for 25 to 30 minutes or until vegetables are tender.
Meanwhile, in separate bowls, toss the fish with 1 tablespoon of the olive oil and the shrimp with the remaining tablespoon of olive oil. Season both lightly with salt and pepper.
Just before broth mixture is done, preheat a large saute or grill pan to medium. Add the fish to the pan and cook, uncovered, for 4 to 5 minutes until opaque. Gently push the cooked fish to the side and add the shrimp to the pan. Cook the shrimp for 2 to 3 minutes until opaque.
Just before serving, remove the bay leaves and thyme sprig from the broth and add the cooked fish and shrimp. Gently fold them in with the fresh parsley. Serve immediately, with lemon wedges and fennel fronds as garnish.