Bistro Bouillabaisse

Directions

1. 1
   Heat oil in a large saucepan over medium heat.
2. 2
   Add onion and next 3 ingredients (through garlic); cook 5 minutes, stirring frequently.
3. 3
   Add tomato, fennel seeds, thyme, tarragon, and saffron; cook 1 minute. Stir in wine and liqueur; bring to a boil. Reduce heat, and simmer 5 minutes.
4. 4
   Add juices and pepper; bring to a simmer. Cook 10 minutes.
5. 5
   Add clams and grouper; cook over medium heat 3 minutes or until clams begin to open.
6. 6
   Add mussels, shrimp, and lobster; cook 4 minutes or until mussels open. Discard any unopened clams or mussels.
7. 7
   Garnish with parsley.
8. 8
   Wine note: In the south of France, where it originated, bouillabaisse is enjoyed with a wine that's considered obligatory and the perfect match: ros. Ros will work throughout this entire menu, from the crab cocktail to the crepes. A still ros would be fine, but why not heighten the pleasure (and romance) and serve a California sparkling ros? Gloria Ferrer's nonvintage Brut Ros is smashing at $ -Karen MacNeil