Bistro Bouillabaisse

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1/2 cup vertically sliced onion
• 1/4 cup julienne-cut leek
• 1/4 cup thinly sliced celery
• 1 garlic clove, minced
• 3/4 cup diced plum tomato
• 1/2 teaspoon fennel seed
• 1/4 teaspoon dried thyme
• 1/8 teaspoon dried tarragon
• 1 dash of crushed saffron thread
• 1/2 cup dry wine
• 1 tablespoon pernod (licorice-flavored liqueur) or 1 tablespoon sambuca romana (licorice-flavored liqueur)
• 1 cup bottled clam juice
• 1/2 cup tomato juice
• 1/8 teaspoon fresh ground black pepper
• 8 littleneck clams
• 4 ounces grouper or 4 ounces other firm fish fillets, cut into 1-inch pieces
• 6 medium mussels, scrubbed and debearded
• 6 large shrimp, peeled and deveined
• 1 (5 ounce) lobster tails, split in half lengthwise
• 2 tablespoons chopped fresh flat-leaf parsley

Recipe

• 1 heat oil in a large saucepan over medium heat. add onion and next 3 ingredients (through garlic); cook 5 minutes, stirring frequently.
• 2 add tomato, fennel seeds, thyme, tarragon, and saffron; cook 1 minute. stir in wine and liqueur; bring to a boil. reduce heat, and simmer 5 minutes.
• 3 add juices and pepper; bring to a simmer. cook 10 minutes. add clams and grouper; cook over medium heat 3 minutes or until clams begin to open.
• 4 add mussels, shrimp, and lobster; cook 4 minutes or until mussels open. discard any unopened clams or mussels. garnish with parsley.