4 pieces tomatoes

3 mugs fish broth

1 mug fish fillet, sliced into chunks

1 mug seafood (you can use shrimps, clams, squid or whatever you prefer)

1 teaspoon Pernod alcohol (you can use a teacup of diced fennel as a substitute, but unfortunately no local alcohols has the same taste)

1 piece small onion, sliced

1/3 teaspoon saffron powder

Choose a combination of your favorite kinds of seafood and fish. Just make sure to remove the bones, skin and shells. Peel tomatoes. Slice them into four wedges.

In a large pot heat your broth and bring to a boil.

Set handful of seafood aside.

Add tomatoes, fish chunks and the rest of your ingredients to your broth, Reduce heat to low and cook for 30 minutes without covering your pot to allow your liquid to reduce. After 30 minutes, remove from heat, and pour the soup into the blender (you might have to do this a few times depending on the amount of soup). Blend well on full power until soup smooth, Pour soup back into the pot through a fine strainer. Use a wooden spoon to help press the soup through the strainer, allowing all the liquid through. Set the fleshy residue that is left in the strainer aside, Add the rest of your seafood into the soup, along with the Pernod, and pepper to taste. Stir and allow to simmer for 15 minutes. Serve hot.