This recipe was inspired by Susan Mendelssohn. I often double the recipe for the stock (all ingredients except for the seafood and the Pernod), make the stock ahead of time and freeze in one quart containers. Then, when I need a quick company meal - or when I want to treat myself - I just defrost the stock, bring it to a simmer and add the seafood or any fish (chunked) that I have on hand. Frozen white fish tastes great in this stock. Often I leave out the Pernod.