Simple Fish and Tomato Stew | Rachael Ray

Heat a large pot with a lid over medium to medium-high heat with EVOO, 4 turns of the pan, melt in butter, then add fennel, onion, celery, garlic, bay, herb bundle, salt, black pepper, red pepper flakes, and, if using, fennel pollen. Soften 5 minutes, add Pernod, if using, let it absorb, add wine and reduce by half. Add broth or stock, tomatoes and basil, simmer a few minutes to combine flavors, adjust seasoning. Add cod and mussels and cover pan, cook to open mussels and discard those that do not open, cod should be firm and opaque. Top dish with chopped celery greens, parsley and chives. Pass crusty bread at table.