Bouillabaisse... or is it?

So, there's some controversy regarding what "they" say makes a true Bouillabaisse. But then again, most of "them" are French. So, whatever.

Anyway, I had some seafood, and it was snowing. So:

Start with a marinade of white wine, olive oil, Pernod, thyme, fennel seed, and saffron.


Into that marinade are chunks of Haddock. Here's the rest of the players:


And here is the booze that is used.


Gently heat some wine, (below a simmer), and add some more saffron threads to it. Remove from heat, and let it steep.


Also, we're going to add some flavor to the store-bought fish stock by simmering it with the peeled shrimp shells.


Gently saute the aromatics. That would be onion, leek, garlic, orange zest, & fennel.


Add some more wine & a splash more of Pernod, and then add the clams. Cover & steam for 3 minutes, or until they open. Discard any that didn't open, or they may kill you.

[fine, I forgot to take a picture of it. Sue me.]

Add fish stock, tomatoes, and chopped fennel fronds. bring to a simmer.


Discard the marinade, add fish. Simmer for 6 minutes.


Add shrimp and parsley. Simmer until the shrimp begin to turn pink, then turn off the burner. The residual heat will finish cooking it through.


Serve with a crusty chunk of sourdough.