This came from a recipe in America’s Test Kitchen The Complete Mediterranean Cookbook. There is a fairly strong licorice flavor to this from both the fennel and from the Pernod that are used. I personally love the flavor in this chicken dish. I also made rouille to serve on the garlic toasts I made and also top the bouillabaisse. The rouille complements the spice of the bouillabaisse very nicely.
Chicken Bouillabaisse
Michelle’s Mediterranean Cooking Journey 