Sweat onions, garlic, leeks, and fennel in olive oil until soft. Add tomatoes,cook demi-sec. Season with Salt and Pepper

Add saffron an simmer 5 minutes more to flavor and color vegetables.

Deglaze with white wine, add Pernod and reduce demi-sec.

Add sachet and fish stock, bring to a simmer (do not boil) and cook for 30 minutes. Adjust Seasoning

Remove sachet, strain vegetables from broth and cool separately.

Puree 1/3 of vegetables in vita-prep and mix into fish broth.

ON ORDER

In a stainless steel saute pan, add broth, vegetables, fish and shellfish; slowly bring to a simmer, adjust with salt and pepper. When seafood is cooked serve in a large white soup bowl with clams and mussels facing up. Sprinkle with chopped parsley Garnish with puff pastry fish and a small sprig of parsle.

Serve with a ramekin of rouille on the side and a large serving spoon