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½ cup fennel- medium dice
1 cup carrot- diced
1 cup celery-diced
1 cup onion- diced
4 cloves garlic- rough chopped
3 cups tomatoes-canned diced
2 cups tomato juice- reserved from the can
40 oz. clam juice
Pinch of saffron
½ teaspoon tabasco
1 cup lobster glace

In a large sauce pan, heat two tablespoons oil. Sauté the fennel and the carrots together until they both get tender. When the vegetables are tender, add the onions, celery and the garlic. Continue to cook until the mixture becomes aromatic and all of the vegetables are tender. Stir almost constantly. Add the tomatoes and cook, while stirring, for three or four minutes. Add tomato and clam juice. Add saffron and tabasco. Allow to come to a simmer. Finish with the lobster glace. Bring to a boil. As soon as the bouillabaisse comes to a boil, turn off the heat. This should not require any salt but check the seasoning when it’s done to be sure.