Recipe courtesy of Paul Laubignat


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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 45 min
  • Cook: 45 min
  • Yield: 8 servings
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1/4 cup olive oil

2 carrots, cut into julienne

1 bulb fresh fennel, cut into julienne

1 leek, cut into julienne

1 rib celery, cut into julienne

1 sprig thyme

1 sprig rosemary

1 bay leaf

10 cloves garlic, peeled and chopped

1 strip dried orange peel

2 cups dry white wine

2 tablespoons tomato paste

1 quart fish stock or clam juice

6 pinches of saffron threads

8 small clams cleaned

1 pound fresh white fish of your choice, cut into 1-inch cubes

16 large shrimp peeled and veined

1 pound mussels cleaned

8 ounces calamari cleaned

16 large scallops

2 (6-ounce) lobster tails (cut into thirds)

2 ounces anise flavored liqueur, such as Pernod

1 pound ripe tomatoes, seeded and roughly chopped

Garlic toast, as an accompaniment

Rouille, as a garnish, recipe follows


2 egg yolks

2 teaspoons tomato paste

1 teaspoon anise-flavored liqueur, such as Pernod

4 cloves garlic, chopped

1 small dried chile pepper

1 pinch saffron

2 teaspoons olive oil


  1. In a 6-quart stock pot heat the olive oil and the carrots, fennel, leek, celery, thyme, rosemary, bay leaf, garlic, and orange peel. Cook while stirring for 5 minutes. Add the wine, tomato paste, fish stock, and saffron. Bring to a simmer and cook for 8 minutes.
  2. Begin adding the seafood: first the clams (cook for 1 minute) and then the white fish (cook for another minute). Then the shrimp, mussels, calamari, scallops, and lobster tails. Add the liqueur and chopped tomatoes. Simmer for 8 minutes.
  3. Place in large soup tureen or serve in individual dishes with garlic toast and Rouille.


  1. Put all ingredients (except olive oil) in a blender and whip at low speed until smooth. Slowly add the olive oil in a steady stream, forming a mayonnaise-like emulsion. Serve in a small bowl.