Bouillabaise

• 2 Tbsp. butter or margarine
• 1 Tbsp. olive oil
• 1 leek, coarsely chopped
• 1 small Bermuda onion, chopped
• 1 bay leaf
• 3 large cloves garlic, chopped
• 1 tsp. leaf thyme
• 1 (13 oz.) can whole tomatoes
• 2 c. clam juice (two 8 oz. cans) or 2 c. heavy fish stock
• 1 Tbsp. Pernod or Anisette
• pinch of saffron
• 2 lb. firm fleshed fish fillets such as rock or sea trout, cut into small pieces
• 1 lb. scallops
• 2 doz. cherry stone clams in shell, cleaned

1. Melt butter in 6 quart pot.
2. Add olive, leek, onion, bay leaf, garlic and thyme and saute until onion is transparent.
3. Add tomatoes, clam juice, wine, Pernod and saffron.
4. Cover and simmer 1/2 hour, being careful not to overcook.
5. Add clams; cover and cook for 5 minutes.
6. Add scallops and fish; cover and cook for 10 minutes more until fish flakes easily when tested with a fork.

butter, olive oil, bermuda onion, bay leaf, garlic, thyme, tomatoes, clam juice, anisette, saffron, firm fleshed fish, scallops, cherry stone clams

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045099 (may not work)