Bouillabaisse

• 1/4 c. olive oil
• 3 Tbsp. leeks, chopped
• 2 Tbsp. chopped onion
• 3 cloves garlic, minced
• 3 large tomatoes, seeded and chopped
• 1 Tbsp. orange peel
• pinch of saffron
• 1 bay leaf
• 2 sprigs parsley
• 2 Tbsp. Great San Francisco seafood bouillabaisse seasoner
• 1 c. clam juice
• 1 1/2 c. water
• 8 mussels, cleaned
• 4 clams, cleaned (littlenecks)
• 1/4 lb. squid, cut in strips
• 1 lb. monkfish, diced
• 1/2 lb. large shrimp, cut in half
• 3 Tbsp. Pernod
• 2 Tbsp. parsley, chopped

1. Combine first 10 ingredients in large stock pot and cook over moderate heat until vegetables are softened.
2. Add clam juice and water and bring to brisk boil.
3. Add shellfish, monkfish and then squid.
4. Cover and gently simmer until fish is cooked.
5. Stir in Pernod and sprinkle with parsley just before serving.

olive oil, leeks, onion, garlic, tomatoes, orange peel, saffron, bay leaf, parsley, clam juice, water, mussels, clams, monkfish, shrimp, pernod, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285169 (may not work)