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.