Black Sea Bass with Scallops in Bouillabaisse Sauce

• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1/4 cup chopped leeks
• 1 tablespoon finely chopped garlic
• 1 cup chopped, peeled tomatoes
• 1/2 teaspoon saffron stems
• 1 cup fresh fish broth or clam juice
• 1/4 cup dry white wine
• 1 bay leaf
• 1/2 teaspoon fennel or anise seed
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 18 teaspoon Tabasco sauce
• Salt and freshly ground pepper to taste
• 4 small boneless fillets of black sea bass, about 1 1/4 pounds
• 3/4 pound sea or bay scallops
• 2 tablespoons chopped parsley

1. Heat the oil in a saucepan large enough to hold the fillets of fish in one layer.
2. Add the onion, leeks and garlic.
3. Cook and stir over medium heat until wilted.
4. Do not brown.
5. Add the tomatoes, saffron, fish broth, wine, bay leaf, fennel, thyme, Tabasco, salt and pepper.
6. Cook over medium-high heat for about 5 minutes.
7. Add the fish fillets in one layer.
8. Add the scallops around the fillets and bring to a boil.
9. Cover and simmer for 5 minutes or until done.
10. Do not overcook.
11. Sprinkle with chopped parsley and serve immediately.

olive oil, onion, leeks, garlic, tomatoes, saffron stems, fresh fish broth, white wine, bay leaf, fennel, thyme, tabasco sauce, salt, fillets of black sea bass, parsley

Taken from cooking.nytimes.com/recipes/1652 (may not work)