California Seafood Soup


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