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Ingredients

• 2 pounds fish bones and heads
• 4 cups tomato juice
• 4 (8-ounce) bottles clam juice
• 1 1/2 cups dry white wine
• 1/2 teaspoon dried crushed red pepper
• 8 garlic cloves, minced
• 14 wax-myrtle leaves
• 1/2 teaspoon saffron (optional)
• 2 tablespoons Pernod or anise-flavored liqueur
• 1 teaspoon dried thyme
• 1/2 teaspoon dried tarragon
• 1 tablespoon chopped fresh parsley
• 6 crabs, cooked or alive
• 1 pound fresh catfish fillets
• 1/2 cup hearts of palm, chopped
• 1 cattail stalk, finely chopped
• 1 ear fresh corn, cut from cob
• 1 small onion, chopped
• 1 fish bouillon cube (optional)
• Hot sauce (optional)
• 1/2 cup samphire
• 1/2 cup chopped sea rocket
• 24 small clams, scrubbed
• Garnish: Crab claws, samphire, sea rocket

Description

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