Recipe: Les Zygomates Bouillabaisse [edit]

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Yield: 4 servings

[edit] Ingredients

6	tomatoes
2	onions, diced
2	bulbs fennel, thinly sliced lengthwise
8	teaspoons olive oil
½	cup Pernod (French licorice aperitif)
2	quarts fish stock or clam juice
	Bouquet garni (6 sprigs fresh thyme, a bay leaf and 6 parsley sprigs tied together with kitchen twine or floss)
1	pch saffron
	Salt and pepper
2	teaspoons butter
½	pound scallops
½	pound shrimp, peeled
½	pound fresh white fish (cut into 1-inch squares)
½	pound mussels, cleaned
1	boiled lobster tail, cut into 4 pieces

[edit] Preparation

Step 1	Cut the tomatoes in half and roast in a shallow pan in a 450-degree oven for 10 minutes. Carefully peel and set aside. Heat 4 T. olive oil in a large pot over medium heat. Saute the onions and fennel 5-7 minutes or until transparent. Add the Pernod. Carefully light with a match. When the flame has extinguished, add the fish stock or clam juice. Bring to a boil.
Step 2	Lower the heat to a simmer and add the tomatoes, bouquet garni and saffron.
Step 3	Simmer the soup for an hour. Salt and pepper to taste.
Step 4	Fifteen minutes before you are ready to eat, heat the remaining 4 T. olive oil and the butter in a large saute pan. Add the scallops, shrimp, fish and mussels and cook until tender, 5-6 minutes. Add the cooked fish and the lobster tail to the broth. Bring to a boil. Remove from heat and serve immediately.
Step 5	Makes 4 servings.

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