I also made the very last recipe in my Avoca Soups book. It was a bouillabaisse, snd it was spectacular. I changed up the seafood and used clams, scallops, shrimp and Dover sole. I had fennel and vermouth but no star anise on hand. Made a rouille (a spicy mayo with garlic and breadcrumbs) as well as croutons. Beautiful and delicious.