Bouillabaisse, Italian

Ingredients (4 servings) 1/2 tablespoon olive oil 1/2 leek (white part), chopped fine 1 clove garlic, minced 2 3/4 cups seeded tomatoes, chopped 3 ounces (90 ml) dry white wine 2 cups or 2 cubes of fish stock 4 star anise 1/4 teaspoon grated orange peel 1 pinch saffron 1 1/2 tablespoon parsley (Italian parsley or coriander) 120 grams white fish (rockfish or red snapper or seabass) fillet, cut in 8 pieces 120 grams shrimp, peeled and deveined 120 grams shellfish (mussel or clams) salt and pepper, to taste Directions  Heat the oil in a saucepan over medium heat. Add the leek and garlic. Cook, stirring frequently, until soft. Add the chopped tomatoes. Cook, stirring occasionally, for 2 minutes. Add the white wine, fish stock, star anise, orange peel, saffron, and parsley. Let the liquid come to a strong simmer then reduce the heat to a low simmer and let cook for 15 minutes. Add the fish, shrimp, and shellfish. Cover the pan and let simmer for 5 minutes or until the seafood is heated through. Serve immediately. Adjust the seasoning as needed with salt and pepper.