Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  olive oil
  1              Small  onion -- chopped
  2             Cloves  garlic -- chopped
  2                     celery stalks -- chopped
  2               Cups  uncooked shellfish (scallops -- shrimp, calamari)
  1              Large  tomato -- chopped
  1           Teaspoon  saffron
  3               Cups  hot fish broth (or 2 cubes fish stock
                        dissolved in 3 cups
                        boiling water)
  2        Tablespoons  Pernod liqueur
  1         Tablespoon  chopped parsley
  1           Teaspoon  dried oregano
  1           Teaspoon  butter
                        salt and pepper to taste

Preparation:

Heat oil in a large skillet over medium heat. Saute onion and garlic until golden. Stir in celery and shellfish; cook for 5 minutes. Stir in tomato and saffron; cook 3 more minutes. Add fish broth, liqueur, parsley, oregano and butter. Simmer additional 5 minutes. Ladle into bowls and serve.

Nutritional Information:

93 Calories (kcal); 8g Total Fat; (73% calories from fat); 1g Protein; 5g Carbohydrate; 3mg Cholesterol; 32mg Sodium