Bouillabaisse (French Fish Soup)

Ingredients:
2 tablespoon olive oil
1/2 cup sliced leeks, white and pale green parts only
1/2 cup dry white wine
1 pinch saffron, about 20 threads
5 cups water
2 tablespoons FIVE STAR FISH FUMET STOCK
1 teaspoon FIVE STAR ROASTED GARLIC FLAVORMAK'R
3/4 cup tomato juice
2 teaspoons Pernod liqueur
8 large raw shrimp, peeled and de-veined
8 large live mussels, scrubbed and beards removed
4 large fresh sea scallops
12 ounces sea bass fillets, skinned and boned, cut into 4 equal pieces
2 tablespoons chopped fresh parsley

Directions:
Put olive oil and leeks into a soup pot and cook over medium neat for 2 minutes.
Add the wine and simmer until about 2 tablespoons of liquid remain. Add the
saffron, water, FISH FUMET STOCK, ROASTED GARLIC FLAVORMAK'R,
tomato juice and Pernod. Stir well. Bring to a boil then simmer 5 minutes.
Cover and keep hot. Put all the seafood into a wide shallow pan along with 2 cups
of the hot soup broth. Cover and poach the seafood over medium low heat until
just cooked through. As the seafood is poaching, remove each type as it is
done and divide among individual bowls. When all the seafood is done,
pour the poaching liquid back into the soup broth. Divide the hot broth evenly
among bowls and sprinkle with chopped parsley. Serve garnished with
Roasted Red Bell Pepper Crostini (see recipe).

This recipe produces 4 entree size portions.