Bouillabaisse

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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

Rouille:

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