4 lbs. fresh fish and shellfish (example: grouper, halibut, snapper, perch, rockfish, red drum, sea bass, flounder, sea eel, clams, scallops, mussels, crab, lobster, shrimps)
2 leeks, finely cut
1 lg. onion, finely chopped
4 cloves garlic, finely chopped
1 bay leaf
1 tsp. fennel seed
Pinch of saffron
4 tomatoes, peeled and chopped
1/2 c. olive oil
2 tbsp. fresh chopped herbs, i.e. parsley, thyme, basil
2 pieces of orange peel
1/2 c. pernod
Salt and pepper to taste

Make a fish stock from the bones of the fish.

Cook the onions and leeks in olive oil until tender and add garlic, tomatoes, orange peels and herbs. Let cook for a few minutes. Add fish stock and the fish. Bring to a boil. Adjust seasoning. Toast some sliced French bread and rub with garlic. Serve immediately.