Bistro Bouillabaisse

• 1 tablespoon olive oil
• 1/2 cup vertically sliced onion
• 1/4 cup julienne-cut leek
• 1/4 cup thinly sliced celery
• 1 garlic clove, minced
• 3/4 cup diced plum tomato
• 1/2 teaspoon fennel seed
• 1/4 teaspoon dried thyme
• 1/8 teaspoon dried tarragon
• 1 dash of crushed saffron thread
• 1/2 cup dry white wine
• 1 tablespoon Pernod (licorice-flavored liqueur) or 1 tablespoon sambuca romana (licorice-flavored liqueur)
• 1 cup bottled clam juice
• 1/2 cup tomato juice
• 1/8 teaspoon fresh ground black pepper
• 8 littleneck clams
• 4 ounces grouper or 4 ounces other firm white fish fillets, cut into 1-inch pieces
• 6 medium mussels, scrubbed and debearded
• 6 large shrimp, peeled and deveined
• 1 (5 ounce) lobster tails, split in half lengthwise
• 2 tablespoons chopped fresh flat-leaf parsley

1. Heat oil in a large saucepan over medium heat. Add onion and next 3 ingredients (through garlic); cook 5 minutes, stirring frequently.
2. Add tomato, fennel seeds, thyme, tarragon, and saffron; cook 1 minute. Stir in wine and liqueur; bring to a boil. Reduce heat, and simmer 5 minutes.
3. Add juices and pepper; bring to a simmer. Cook 10 minutes. Add clams and grouper; cook over medium heat 3 minutes or until clams begin to open.
4. Add mussels, shrimp, and lobster; cook 4 minutes or until mussels open. Discard any unopened clams or mussels. Garnish with parsley.

olive oil, onion, julienne, celery, garlic, tomato, fennel seed, thyme, tarragon, saffron thread, white wine, sambuca romana, clam juice, tomato juice, fresh ground black pepper, littleneck clams, grouper, mussels, shrimp, lobster, flatleaf

Taken from www.food.com/recipe/bistro-bouillabaisse-120141 (may not work)