Bistro Bouillabaisse - cooking recipe

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

Preparation

Heat oil in a large saucepan over medium heat. Add onion and next 3 ingredients (through garlic); cook 5 minutes, stirring frequently.
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.
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.
Add mussels, shrimp, and lobster; cook 4 minutes or until mussels open. Discard any unopened clams or mussels. Garnish with parsley.