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Ingredients

• 50 g butter
• 3 clove garlic, chopped
• 1 onion, finely chopped
• 1 bulb fennel, finely sliced
• 1 carrot, finely chopped
• 1 red chilli, e-seeded and chopped
• 25 g flour
• 1 tsp tomato pure
• 100 ml white wine
• 50 ml Pernod
• 500 g new potatoes, sliced
• 1.2 litres fish stock
• 1 bay leaf
• 2 star anise
• 1 kg monkfish tails, chopped into chunks
• 100 g fresh clams
• 100 g live mussels
• 1 bunch of flat leaf parsley, chopped
• a splash of double cream
• black pepper
• crusty bread, to serve

Description

Serve Up A Luxurious Dish With Ed Baines's Mediterranean-inspired Fish Stew, Flavoured With Fennel, White Wine And Pernod

UK TV