Instructions: Bouillabaisse is best served with rouille (garlic and pepper sauce) on toast. A Meal for special friends and special occasions. Enjoy!

Cooking Instructions: In large kettle, cover vegetables. Include 1/2 cup olive oil, soften. Stir in tomatoes and spices. Combine saffron, tomato paste and wine. Bring to light boil - simmer 10 minutes. Place fish and tomato broth in baking dish - cover with foil. Into 350 degree oven for 45 minutes. Transfer to platter - cover keep warm. Place clams in separate kettle. Add 1/2 cup wine - cover and cook high heat - 3 minutes. Add mussels - steam 4 minutes (until shells open). Discard unopened mussels. Reserve 1/2 cup liquid. Add shrimp to tomato sauce (moderate heat till shrimp pink). Add pernod, reserved liquid, sugar, salt & pepper to taste. Serve in large bowls.

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