ENTREE: California Bouillabaisse

1 leek (white part), chopped fine
2 cloves garlic, minced
1 Tbsp. olive oil
11/2 cups seeded tomatoes, chopped
6 ounces dry white wine
4 cups fish stock *
1/4 tsp. toasted anise seed, crushed
1/2 tsp. grated orange rind
1-2 pinches saffron
3 Tbsp. Italian parsley, chopped
1/2 pound California rockfish fillet, cut in 8 pieces
1/2 pound California shrimp, peeled and deveined
1/2 pound California lobster meat, cooked

Instructions:
Heat olive oil in the bottom of a large saucepan and sauté leek and garlic until limp but not brown. Stir in tomato and continue cooking for two minutes. Add fish stock, wine and seasonings. Cook over medium heat until mixture begins to simmer. Reduce heat and simmer for 15 minutes. Add fish and shellfish to broth. Cover and simmer 5 minutes or until seafood is cooked. Serve immediately. Serves 4.

Nutrition (per serving): calories 314; protein 41 gm; carbohydrate 10 gm; fat 8.7 gm; cholesterol 202 mg; sodium 491 mg

Note:
For a spicier flavor, sprinkle on dried red pepper flakes.

* Quick Tip:
If you're in a hurry with no time to make fish stock, substitute clam juice or chicken stock.

Preparation Hint:
Toast seeds in a dry skillet over medium heat to bring out the flavor.

Note:
A wide variety of seasonal California fish and shellfish may be substituted in this California­style fishermen's stew. Try adding California squid or California rock crab, plentiful yearlong. Most medium­ to firm­textured fish woud also work well in this recipe, including California lingcod, sablefish, swordfish, shark and halibut.