Provençal Fish Stew

Submitted by English_Rose

"For a flavourful seafood dish try this version of a classic French recipe, filled with Mediterranean flavours. Perfect for feeding a crowd. Serve with plenty of crusty bread."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 6

ingredients

• 2 tablespoons extra virgin olive oil
• 4 shallots, thinly sliced
• 3 garlic cloves, chopped
• 1 tablespoon coriander seed
• 2 (14 ounce) cans chopped tomatoes
• 2 tablespoons tomato paste
• 1 -2 tablespoon sugar
• 3 tablespoons Pernod
• 2 slices orange peel
• 1 sprig thyme
• salt & freshly ground black pepper
• 1 1⁄4 cups fish stock
• 1 lb live mussels, scrubbed clean
• 1 1⁄2 lbs white fish fillets, cut into 2in pieces
• 12 ounces squid, cleaned and sliced into rings

directions

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, 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.