Anise-flavoured Seafood Stew


1 kg rich, full flavoured Fish trimmed and emptied 1 kg delicate Fish trimmed and emptied 1 kg head and bones Fish rinsed 4 L Water 125 ml Olive Oil 2 diced Onions 2 large Leeks trimmed, cleaned, and sliced 1 bulb of a Fennel peeled, trimmed, and chopped, with green fronds reserved 6 Tomatoes seeded, peeled and diced 4 Cloves Garlic minced 1 bunch garni 1½ teaspoons fennel seeds 2 Slices orange peel pith removed, preferably dried ½ teaspoon Saffron crushed Salt & Pepper 1 Splash Pernod or white wine


Chop The Full-flavoured And Delicate Fish Into Large, Bite-sized Pieces And Refrigerate (keeping The Full-flavoured Fish Separate From The Delicate). Put The Rinsed Fish Heads And Bones In A Large Soup Pot, Pour The Water Over, Bring To A Boil, And Simmer

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