BOUILLABAISSE

1 cup chopped leeks
1 cup chopped onion
3 cloves garlic
3 tablespoons olive oil
3 cups water
1 cup dry white wine
2 1/2 cups chopped fresh tomatoes
2 teaspoons crumpled saffron
2 teaspoons parsley
1 teaspoon thyme
2 bay leaves
1/4 teaspoon Tabasco sauce
Salt to taste
Freshly ground black pepper to taste
2 dozen clams
1/2 pound shrimp
1/2 pound scallops
1/2 pound Alaska king crab, chopped in pieces
2 to 3 tablespoons Pernod (or anisette)

Saute leeks, onion and garlic in olive oil until soft. Add water, wine, tomatoes, saffron, parsley, thyme, bay leaves, Tabasco, salt and pepper and simmer for 15 minutes.

Add the seafood. Bring to a boil and simmer until seafood is just cooked (3 to 5 minutes). (Discard any clams that did not open.)

Before serving, add Pernod or anisette.

Makes 6 to 8 servings
Adapted from source: Mama Never Cooked Like This and Mama Now Cooks Like This by Susan Mendelson