Provencal Fish Stew

1. 1 tablespoon + 2 tablespoons blended oil
2. 2 leeks, julienne
3. 1 onion, julienne
4. 2 stalks celery, julienne
5. 1 fennel bulb, julienne
6. 3 tomatoes, rough chopped
7. 3 cloves whole garlic, crushed
8. salt & pepper

1. 6 cups lobster stock
2. 12 sea scallops
3. 1/4 pound salmon, cubed in 1" pieces
4. 18 clams
5. 18 mussels
6. 1/2 pound rock shrimp
7. 1/2 cup white winr
8. 3 Tbsp Pernod
9. 3 Tbsp butter

Saute the leeks, onion, celery and fennel in 1 tablespoon of the oil a large saucepan over medium heat until vegetables are translucent. Add the garlic and season with salt & pepper. Saute until the mixture begins to brown. Add the stock and tomatoes and bring to a boil. Lower the heat and simmer for 15 minutes. In another large saucepan heat the remaining 2 tablespoons of the oil and sear the scallops and salmon. Add the mussels, clams and shrimp and deglaze with the white wine & Pernod. Add the stock; bring to a boil and cook until the clams & mussels open, 5 to 6 minutes. Add the butter and adjust seasoning.