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Seafood Bouillabaisse -... from Don Pedro's Fall-Winter/2003 Ingredients Serves 4 • 1/2 cup tomato consomm³ „ Blanch tomatoes in boiling water 15 - 30 seconds. Remove and drop in ice water. Peel skin, deseed and dice. • 1 cup white wine • 2 oz. Pernod • 3 cups fish stock • 3 oz. olive oil • 1/4 tsp. saffron • 1 lobster tail, cut in halves • 2 large sea scallops • 3 jumbo shrimp • 6 live clams • 1/2 cup octopus chunks, parboiled — Cook octopus covered with water. Add some onion, garlic, celery, bay leaf and peppercorns. Bring to a boil and simmer till tender, about one hour. • 4 oz. sliced calamari • 1 pinch fresh parsley, chopped • 3 live mussels • 2 - 4 oz. fish fillet • 2 bay leaves • 6 peppercorns • 1/4 cup onion, finely diced • 1/4 cup leaks, medium diced • 1/4 cup fennel, thinly sliced • 3 cloves garlic, finely minced • 1/8 cup celery, thinly sliced PREPARATION 1. Heat a large skillet on medium high heat. Add olive oil and sear lobster, scallops, shrimp and fish fillet until golden brown but not totally cooked. Remove from pan and set aside. 2. Add onion, celery, leeks, fennel, garlic and tomatoes and sauté until translucent. 3. Deglaze pan with white wine and Pernod, add fish stock and saffron and reduce. 4. Add seafood, bring to a boil and simmer just until seafood is cooked. Do not overcook. 5. Add parsley and serve immediately.

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