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 seeds
• 1/4 teaspoon dried thyme
• 1/8 teaspoon dried tarragon
• Dash of crushed saffron threads
• 1/2 cup dry white wine
• 1 tablespoon Pernod or sambuca (licorice-flavored liqueur)
• 1 cup bottled clam juice
• 1/2 cup tomato juice
• 1/8 teaspoon freshly ground black pepper
• 8 littleneck clams
• 4 ounces grouper or other firm white fish fillet, cut into 1-inch pieces
• 6 medium mussels, scrubbed and debearded
• 6 large shrimp, peeled and deveined
• 1 (5-ounce) lobster tail, 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. 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. 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. Add mussels, shrimp, and lobster; cook 4 minutes or until mussels open. Discard any unopened clams or mussels. Garnish with parsley.
2. Wine note: In the south of France, where it originated, bouillabaisse is enjoyed with a wine that's considered obligatory and the perfect match: rose. Rose will work throughout this entire menu, from the crab cocktail to the crepes. A still rose would be fine, but why not heighten the pleasure (and romance) and serve a California sparkling rose? Gloria Ferrer's nonvintage Brut Rose is smashing at $ -Karen MacNeil

olive oil, onion, juliennecut leek, celery, garlic, tomato, fennel seeds, thyme, tarragon, saffron threads, white wine, clam juice, tomato juice, freshly ground black pepper, littleneck clams, grouper, mussels, shrimp, lobster, flatleaf

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