2 leeks white part chopped fine
4 cloves garlic minced
1 tablespoon olive oil
28 ouncecan diced tomatoes with juice
12 ounces dry white wine
16 ounces clam juice or fish stock
5 cups chicken broth
1/2 teaspoon anise seed crushed
grated rind of 1 medium orange
3 pinches saffron
6 tablespoons Italian parsley chopped
1 lb. halibut or medium to firm textured fish raw
1 lb. lobster meat raw
1 1/2 lbs. shrimp peeled & deveined raw
squid or crab meat optional
sprinkle dried red pepper flakes to taste
cooked rice
Toast anise seeds in a dry skillet over medium heat to bring out the flavor.
Heat olive oil in a large saucepan and saute leek and garlic until limp but not brown. Stir in tomatoes and continue cooking for several minutes. Add wine, stock & seasonings, cover and simmer over medium heat for 30 minutes or so. About 5-10 minutes before serving, add fish and shellfish to broth and simmer until seafood is cooked. Add hot cooked rice to desired consistency, and serve.
Notes: Adapted from California Bouillabaisse -- Napa Valley Murder Mystery Gourmet - March, 2006