Instructions: 1. Heat oil in 8-quart Dutch oven over medium heat. Add fennel and leeks and cook until vegetables have softened, 5 minutes. Stir in potatoes, carrots, tomatoes, clam juice, Pernod, salt, pepper and saffron; bring to a boil. Reduce heat to medium-low; cover and simmer until vegetables are tender, 20 minutes.

2. Uncover and add monkfish; increase heat to medium and simmer 1 minute. Add snapper (adjusting level of heat if necessary, to maintain a simmer); cook 3 minutes, turning fish, if necessary, to remain covered in broth. Add shrimp; simmer 2 minutes. Add mussels and scallops; cover and simmer until mussels open and scallops are opaque, about 3 minutes more. Sprinkle with lemon peel. Serve with baguettes and Red Pepper Rouille.

Makes 6 servings

(*) To debeard: Scrub the shells with a stiff brush under cold running water; then with a small sharp knife, cut off the "beards" (small black tufts attached to shells).

2,000(F), 2,500(M) 60 g or less (E7); 70 g or less (M) 20 g or less (F); 23 g or less (M) 300 mg or less 2,400 mg or less 250 g or more 55 g to 90 g

RED PEPPER ROUILLE

Total prep time: 10 minutes [Easy]

3 (1-inch-thick) slices French bread 1/4 cup bottled clam juice 1 jar (7 oz.) roasted red peppers, drained 1 teaspoon chopped garlic 1 teaspoon chopped jalapeno chile 1/2 teaspoon salt 1/4 cup extra- virgin olive oil

Combine bread and juice in blender container and let stand 5 minutes, until softened. Add peppers, garlic, jalapeno and salt and puree until smooth. With machine running, slowly add oil in a thin steady stream until blended.

Prep time: 25 minutes [Moderate][Low-fat]

Cooking Time: 35 minutes

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