Cathy, I am with spinynorman here. I would leave the Knorr fish stock for another time.
In my opinion, the ingredients that would make a bouillabaisse ring true -- even using chicken -- would include the Pernod, orange peel or zest, fennel and saffron.
By chance, I have the new cookbook from America's Test Kitchen out from our library. It is called 'The Chicken Bible' and wow is it wonderful! 500 recipes!
Here is what they say in the intro called "Why This Recipe Works."
"Bouillbaisse is a traditional French stew bursting with fish and shellfish and the Flavors of Provence. We thought its potent flavors would work well with chicken. Adapting the recipe involved several steps: We substituted chicken broth for fish stock and added flour and tomato paste to the saffron and cayenne o give the sauce extra body. White wine and orange zest brought complexity, and adding the pastis, an anise-flavored liqueur (or Pernod) early on gave the alcohol time to cook off and leave behind a hint of sweetness. To help the chicken skin stay crisp after browning, we switched from stovetop to oven cooking. We rested the chicken on the potatoes as the bouillabaisse cooked in the oven so that the skin stayed out of the liquid and remained crisp. A finishing blast from the broiler before serving further enhanced the crispness. Serve with Rouille and Garlic toasts."
A typical ATC recipe --by which I would expect some unique step or technique. But it really sounds good! The soup itself has eighteen ingredients and there are separate recipes for the rouille and garlic toasts.
The 'NO NEW COOKBOOKS!" ban is still in effect at our house but this 'The Chicken Bible' book is so amazing that I think it might have to get smuggled in. At $40, it is only 12 cents per recipe!
Ah, I see I have been scooped! I must type faster.