1 Onion, chopped
1 Onion, chopped
1 Head of fennel, chopped
2 cloves garlic, crushed
500g tomatoes, chopped
25g tomato puree
1 Pinch safron
25ml Olive oil
1l Fish stock
1 Glass white wine
½ Glass Pernod
150g White fish (diced)
1 Squid, cut into rings
12 mussels
12 King prawns
12 clams
Chopped chives to garnish
Sea salt, black pepper
1. Saute onion, fennel and garlic with the chopped tomatoes before adding the tomato puree.
2. Slowly add the fish stock with saffron, cover with lid and simmer for 20 minutes.
3. Remove lid and reduce by one third.
4. Add the diced white fish, shellfsh and squid.
5. Cook until all the shells have opened.
6. Garnish with chopped chives and serve.
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