Place the oil in a large pot and place on medium heat.
Add the herbs, spices, vegetables, garlic and tomato paste.
Cook for 5 minutes or so until onions are glassy and beginning to caramelize.
Add the tomatoes, Pernod and wine. Bring to a mild boil.
Reduce by 2/3’s and add the stock.
Reduce by half.
Add the clams and cook until opened.
Remove clams and reserve.
Add the mussels and cook until opened.
Remove mussels and reserve.
Remove top shells of both clams and mussels and discard.
Place the bottom shells with the meats attached in 8 warmed soup bowls.
Put bowls into a 200 degree oven to keep warm.
Place fish filets into broth and when soup returns to a simmer, poach gently for 4-5 minutes.
Place fish into bowls with the other shellfish.
Add the shrimp to the pot, Swirl for a moment and season.
Divide the soup and shrimp mixture into the soup bowls.
Serve with the rouille and crisped sliced bread.