Instructions: Cut the tomatoes in half and roast in a shallow pan in a 450-degree oven for 10 minutes. Carefully peel and set aside. Heat 4 T. olive oil in a large pot over medium heat. Saute the onions and fennel 5-7 minutes or until transparent. Add the Pernod. Carefully light with a match. When the flame has extinguished, add the fish stock or clam juice. Bring to a boil.

Lower the heat to a simmer and add the tomatoes, bouquet garni and saffron.

Simmer the soup for an hour. Salt and pepper to taste.

Fifteen minutes before you are ready to eat, heat the remaining 4 T. olive oil and the butter in a large saute pan. Add the scallops, shrimp, fish and mussels and cook until tender, 5-6 minutes. Add the cooked fish and the lobster tail to the broth. Bring to a boil. Remove from heat and serve immediately.

Makes 4 servings.

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