In this classic Provençal fisherman’s stew, the only rule is that it should be a mix of different kinds of fish and shellfish paired with a combination of garlic, tomato, saffron, and fennel. The seafood suggestions in this recipe are only a guide. Feel free to substitute whatever you can find very fresh at the market. Well-scrubbed clams, mussels, shrimp, all in the shell, can be added, as can a number of fish types: snapper, halibut, and perch, to name a few. Remember that bouillabaisse should capture the flavor of the freshest catch of the day, and need not adhere to strict rules.
Heat in a large saucepan, over medium heat until the butter is melted:
      1 tablespoon olive oil
      1 tablespoon unsalted butter
Add and cook, stirring occasionally, until the vegetables are tender but not browned, 5 to 10 minutes:
      1 medium leek (white and green parts), cleaned thoroughly, halved lengthwise, and cut into 1/2-inch pieces
      1 small bulb fennel quartered, cored, and thinly sliced
      1 medium celery stalk, cut into thin diagonal slices
      1 bay leaf
      1 star anise, or 1/4 teaspoon anise seeds or fennel seeds (optional)
      Peel of 1/2 orange (optional)
      1/4 teaspoon saffron threads
      1/2 teaspoon salt
Add:
      3 cloves garlic, minced
Cook, stirring, for 2 minutes more. Reduce the heat if the bottom begins to scorch. Add:
      1 tablespoon tomato paste
Cook, stirring, for 1 minute. Stir in:
      1/2 cup dry white wine
Bring to a gentle boil and cook for 3 minutes. Stir in:
      1 1/2 cups canned whole tomatoes, with juice, broken into pieces
      2 cups Fish Stock, Fish Fumet, or Express Fish Broth
      1/2 teaspoon ground red pepper
      3/4 teaspoon salt
Bring to a boil, reduce the heat, cover, and simmer for 20 minutes. The bouillabaisse broth can be made a day in advance.
Bring to the smoking point in a large soup pot over high heat:
      2 tablespoons olive oil
Add:
      12 littleneck clams, well scrubbed
Cook, stirring, for 2 to 3 minutes. Keep the oil from smoking. Remove the star anise and orange peel if using, and add the reserved broth. Bring to a boil, reduce the heat, and simmer for 3 minutes. Stir in:
      3/4 pound monkfish, sea bass, red snapper, or halibut fillets, or a combination, cut into 1 1/2-inch pieces
Continue to cook, covered, for 1 minute. Stir in:
      12 sea scallops (12 scallops weighs about 1/2 pound)
Cook just until the seafood is done, 2 to 3 minutes more. Discard any clams that are not open. Stir in:
      2 tablespoons Pernod or anisette (optional)
Serve with:
      Croutons
      Rouille