- Serves: 6
- Cook Time: 25 minutes
- Prep Time: 25 minutes
- Effort: easy
- 2 tbsp extra virgin olive oil
- 4 shallots, thinly sliced
- 3 clove garlic, chopped
- 1 tbsp coriander seeds
- 800 g canned chopped tomatoes
- 2 tbsp tomato purée
- 1-2 tbsp sugar
- 3 tbsp Pernod, (or Noilly Prat)
- 2 strips dried orange peel
- 1 large sprig of thyme
- salt, and freshly ground pepper
- 300 ml fish stock
- 500 g live mussels, or clams, scrubbed clean
- 700 g white fish fillets, cut into 4cm pieces
- 340 g squid, cleaned and sliced into rings
Tips and Suggestions
Regarding the fish, Sophie recommends taking what is available and looking good
1. Heat the olive oil in a large, heavy-based saucepan. Add in the shallot, garlic and coriander seeds and fry gently until the onion is tender and translucent, around 5 minutes.
2. Add the chopped tomatoes, tomato paste, sugar, Pernod or Noilly Prat, orange peel, thyme and a little salt and pepper and simmer down until thick.
3. Now stir in the fish stock and bring up to the boil.
4. Reduce the heat, simmer for 2 minutes, taste and adjust the seasoning and your stew base is ready.
5. Bring the base back to the boil. Add the mussels, cover and cook for about 3 minutes.
6. Now add the fish and the squid, cover again and simmer gently for a final 2-3 minutes until the mussels have all opened. Serve at once.
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