To a one-gallon soup pot, melt the butter and add the onion, celery, bell pepper, garlic, thyme, and bay leaves. Sauté till tender. Add the seafood stock and simmer for 30 to 45 minutes. Make a blonde roux with the butter and flour. Add the hot roux to the hot soup till thickened. Add the anisette and any seafood you like. Cook till seafood is done, approximately 3 to 4 minutes. Check seafood every 30 seconds.