Bouillabaisse

3.5 pounds mixed fish (red mullet, red snapper) and shellfish (shrimp, clams)

8 ounces well-flavored, ripe tomatoes

pinch of saffron strands

6 tablespoons of olive oil

1 onion, sliced

1 leek, sliced

1 celery stalk, sliced

2 garlic cloves, crushed

1 bouquet garni

1 strip pared orange rind

1/2 teaspoon fennel seeds

1 tablespoon tomato paste

2 teaspoons Pernod

French bread

3 tablespoons chopped fresh parsley

salt and ground black pepper

Remove heads, tails and fins from the fish and put them in large pan, with about 5 cups of water. Bring to a boil, and simmer for 15 minutes. Strain, and reserve the liquid.

Cut the fish into large chunks. Leave the shellfish in their shells. Scald the tomatoes, then drain and refresh in cold water. Peel and coarsely chop them. Soak the saffron in -2 tablespoons of hot water.

Heat the oil in a large pan, add the onion, leek and celery and cook until softened. Add the garlic, bouquet garni, orange rind, fennel seeds and tomatoes, then stir in the saffron and liquid and the fish stock. Season with salt and pepper, then bring to a boil and simmer for 30-40 minutes.

Add the shellfish and boil for about 6 minutes. Add the fish and cook for another 6-8 minutes, until it flakes easily.

Using a slotted spoon, transfer the fish to a warmed serving platter. keep the liquid boiling, to allow the oil to emulsify with the broth. Add the tomato paste and Pernod, then check the seasoning