Provençal Fish Stew

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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 fish fillets, cut into 2in pieces
• 12 ounces squid, cleaned and sliced into rings

Recipe

• 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.