I love Pernod and wish I had a bottle of it in the house, but can't really justify it right now. That said, alot of seafood soups I'm looking at making call for it in particular (instead of other anise flavored liquors, and in combination with fennel and sometimes fennel seed). Is there some way I can fake the flavor using fennel or fennel seed? If so, in what ratio of fennel or seed to cups of Pernod? I don't remember how intense the flavor is.