Bouillabaise - cooking recipe

Ingredients

2 Tbsp. butter or margarine
1 Tbsp. olive oil
1 leek, coarsely chopped
1 small Bermuda onion, chopped
1 bay leaf
3 large cloves garlic, chopped
1 tsp. leaf thyme
1 (13 oz.) can whole tomatoes
2 c. clam juice (two 8 oz. cans) or 2 c. heavy fish stock
1 Tbsp. Pernod or Anisette
pinch of saffron
2 lb. firm fleshed fish fillets such as rock or sea trout, cut into small pieces
1 lb. scallops
2 doz. cherry stone clams in shell, cleaned

Preparation

Melt butter in 6 quart pot.
Add olive, leek, onion, bay leaf, garlic and thyme and saute until onion is transparent.
Add tomatoes, clam juice, wine, Pernod and saffron.
Cover and simmer 1/2 hour, being careful not to overcook.
Add clams; cover and cook for 5 minutes.
Add scallops and fish; cover and cook for 10 minutes more until fish flakes easily when tested with a fork.