Ingredients

2 leeks, julienned

1 teaspoon saffron or 1/2 teaspoon turmeric

2 Tablespoons butter

2 quarts fish stock

1/4 cup pernod

3 pounds boneless skinned fish pieces or shellfish (any combination of the following: clams, halibut, lobster, mussels, salmon, scallops, shrimp, cod, etc.)

24 parisienne potatoes

2 medium tomatoes -- peeled, seeded, and diced

1/2 cup chopped parsley

16 garlic croutons

Saute leeks and saffron in butter until tender. Stir in fish stock and pernod; bring to a boil and reduce heat to simmer. Add fish pieces to stock, simmering just until fish begins to flake, about 5 to 7 minutes. Using a slotted spoon, transfer fish pieces to 8 individual bowls. Add parisienne potatoes to each bowl. Top with tomatoes, parsley, and croutons.

Serves: 8 (as a first course).

• Dockside on VirtualCities.com
• This recipe is one of many that you can have from "Some Favorite Recipes From The Restaurant at Dockside Guest Quarters" $4.95.
• Dockside Guest Quarters Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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