Instructions: In large saucepan, heat oil; add onion and garlic. Cook over medium-high heat, stirring occasionally, 3 minutes. Add tomatoes, 1 1/2 cups water, wine, parsley, tomato paste, thyme, bay leaf, saffron and fennel seeds; stir to combine. Bring to a boil, stirring occasionally.

Add fish, lobster and clams; return to a boil. Reduce heat to low; simmer, covered, 6-8 minutes, until clams open and fish and lobster are cooked through. (Discard any clams that do not open.) Remove bay leaf.

To serve, spoon orzo evenly into 4 shallow soup bowls; ladle bouillabaisse evenly over orzo.

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