Seafood Stew

  • 1
  • 3 leeks chopped, white part only
  • ½ bunch celery chopped
  • 1 med onion chopped
  • ½ oz minced garlic
  • 1 ½ cup white wine
  • 1/3 cup pernod
  • 3 small cans diced tomatoes
  • 3 large cans clam juice
  • 1 large can tomatoe juice
  • 1 tbsp seafood base
  • 1 tbsp lobster base
  • 1 tbsp shrimp base
  • 1/3 cup dried tarragon
  • ¼ cup fennel seed
  • 1tbsp dried thyme
  • 1 pinch saffron

Sweat garlic, onions, and leeks in a large stock pot with a little oil until soft. Add tarragon, fennel, and thyme and stir. Add white wine and pernod and stir again. Add diced tomatoes, clam juice and tomatoe juice, stir and bring to a boil. Add bases and saffron and return to a boil, reduce heat to low boil for 10 minutes. Remove from heat. Puree in blender.