• Heat olive oil in a large pot or Dutch oven over medium heat. Add in crumbled Italian sausage and sauce until cooked though.
• Add 2 cloves minced garlic, aniseed, onion, saffron and red pepper flakes. Sauté approximately 5 minutes until onion is translucent.
• Add chopped tomatoes and fennel and continue to sauce another 5 minutes until tomatoes are juicy and fennel is translucent.
• Next add broth, wine, orange zest and juice. Bring to a simmer and let cook 10 more minutes, and season to taste with salt and black pepper if you like.
• Finally, add the seafood to the pot in order of cooking time. I first add the crab and put the lid on the pot. Let it cook 5 minutes, then add clams and/or mussels, replace lid and cook 4 more minutes. Finally, add your cubes of cod or other fish. Stir them in gently so as not to break them up. Replace the lid and let it cook the fish, about 2 more minutes.
• Toast some rustic bread and get out bowls. Scoop a mix of seafood into each bowl, then spoon broth over. Garnish with chopped fennel fronds or parsley if you like and then serve it up with spoons and forks, toasts and the saffron aioli.

Saffron Garlic Aioli

• Make the saffron aioli by simply mixing together 1 clove of minced garlic, saffron, hot sauce, lemon juice, and mayonnaise. Season to taste with salt and pepper and set aside for serving. The aioli can be made ahead up to 3 days.