I’ve promised to make my mom chicken bouillabaisse for Mother’s Day tomorrow. I have every ingredient I need except the 1/4 cup of pastis or pernod that it calls for, and ABC stores are closed tomorrow.

I’ve never tasted pastis but I know it’s an anise-flavor liqueur. But... I happen to have a tiny amount of jagermeister, which is licorice-flavored. Anise and licorice are not the same, but they’re similar.

Would jagermeister be a decent substitute for pastis? Or would it taste better to omit the liqueur altogether if I don’t have pastis?

The chicken bouillabaisse recipe is from America’s Test Kitchen’s The Complete Mediterranean Cookbook. Page 299 if you’re curious. It also has saffron, fennel, leeks, orange zest, dry white wine and other nice flavors in it.