Ingredients Stock2 L fish stock
Prawn shells from 1kg prawns (use prawns in stew)
Off cuts from a fennel bulb, 1 carrot, 1 stick celery, 1 onion all roughly chopped
2 bay leaves
50 ml olive oil
100ml Pernod or white wine
50 ml olive oil
1 leek, finely sliced
2 cloves garlic finely chopped
1 fennel bulb finely chopped
2 large chopped tomatoes
3 T chopped dill
Pinch of saffron
2 kg assorted shell fish (cleaned) and fish fillets of choice ( salmon, cockles, prawns, mussels, lobster tail)
Prepare stock by browning off in a large stock pot with olive, all stock ingredients except the fish stock and Pernod. Crush prawn heads with a wooden spoon when frying off to extract flavour. When ingredients are well browned, add Pernod or wine to deglaze pot, then add fish stock and more water if required. Bring to a boil and reduce heat to simmer for 30 mins. Strain stock into a separate container, making sure to press as much liquid out of the solids and discard the solids.
Prepare seafood stew by browning in a large pot with olive oil the leeks, garlic, fennel, saffron and tomatoes. When slightly browned and softened, add the prepared stock. Bring to a boil then add the seafood to the broth to cook. Add seafood in order of what takes longest to cook first, usually fish fillets, then prawns, then mussels, cockles, lobster tail (if halved). When all seafood is in the pot and cooked, season with salt and pepper to taste and add chopped dill to garnish. Serve in bowls with a mixture of seafood and broth with fresh crusty bread.
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