Fish Soup

• 28 oz (1 container) Stock Options Gourmet Fish Stock
• 2 lbs assorted fresh fish, clams, shrimp
• 2 pieces of fennel bulb
• 2 large pieces of orange peel
• a few drops of anise extract
• 1/2 tsp red pepper flakes
• a few strands of saffron
• fennel fronds for garnish

Scrub clams in cold water, devein shrimp and cut fish into convenient 2-bite pieces. Bring Stock Options Gourmet Fish Stock to a boil with fennel and orange peel. Reduce slightly and add salt to taste. Add all the fish and cook just until the clams open and the shrimp are opaque and pink. Add anise and saffron and serve immediately, garnished with a bit of fennel frond.

Serves 6