Bistro Bouillabaisse

from cooking light

• Ready In: 30 mins
• Serves: 2

Ingredients

• 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 white 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  white 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

Directions

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.