Sauté veggies in large dutch oven until they turn golden.
Add to the veggies in the Dutch oven:
stock, clam juice, bay leaves, saffron, Pernod to broth.
Bring to simmer. 15 minutes. Remove bay leaves.
Add the clams, cover simmer over medium heat 3 minutes.
Add the seasoned cod, cover, 2 minutes.
Add the sea scallops and shrimp, both seasoned w/salt and pepper.
Cover and simmer about 4 minutes.
Clams should be open. Fish just cooked.
I remove the fish and shellfish from the broth so it won't over cook.
However, just place fish and shellfish in a big bowl and ladle soup over.
Garnish with fennel fronds.
This even freezes perfectly well!