Restaurant Plaisir/Sante Bouillabaisse

• 1 lb mixed fish fillet, cut into 1 inch pieces (any white fleshed fish)
• 12 lb seafood (clams, mussels or shrimp)
• 2 tablespoons Pernod
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 small onions, peeled and sliced
• 1 fennel bulb, washed and sliced
• 1 orange, zest of
• 1 (14 1/2 ounce) can tomatoes
• 6 cups fish stock
• salt & freshly ground black pepper
• 12 cup fresh parsley, chopped
• 4 thick slices peasant bread, lightly toasted
• 2 red peppers, roasted and peeled
• 2 garlic cloves, peeled
• 1 teaspoon lemon juice
• 14 teaspoon paprika
• salt & freshly ground black pepper

1. If using clams or mussels, scrub and remove the beards from the shells.
2. Place the fish and shrimp, if using, in a large bowl and add the Pernod and 1 tbsp of the olive oil, mixing gently.
3. Heat the rest of the olive oil in a large saucepan over medium heat.
4. Add the garlic, onions, and fennel and saute until fragrant and softened, about 6-7 minutes.
5. Add the fish stock, zest and tomatoes along with any juice.
6. Bring to a boil and cook for 25 minutes, uncovered.
7. While the soup is cooking, place all of the rouille ingredients into a blender puree until smooth.
8. Season to taste.
9. Set aside.
10. Add the fish and cook for 2-3 minutes.
11. Add the shellfish and cook until shells open or the shrimp turn pink.
12. Check seasonings.
13. Divide among 4 bowls, garnish with parsley and serve with toasted bread topped with rouille.

mixed fish fillet, seafood, pernod, olive oil, garlic, onions, fennel, orange, tomatoes, fish stock, salt, fresh parsley, bread, red peppers, garlic, lemon juice, paprika, salt

Taken from www.food.com/recipe/restaurant-plaisir-sante-bouillabaisse-481536 (may not work)