Ingredients
- 600-800g mixed fresh fish, cut into chunks (haddock, prawns, mussels, monkfish, bass etc)
- 2 onions, finely chopped
- 5 cloves garlic, sliced
- 10 whole cloves
- 1 large strip orange peel, chopped into three bits
- 1 large pinch saffron
- 1½ lt home made fish stock or 1 litre hot water with 2 fish stock cubes
- 400g potatoes, sliced into 1cm slices
- 5 Tbsp olive oil
- 1 leek, finely chopped
- 1 bulb fennel, finely chopped
- 1½ cups tomatoes, chopped
- 1 tsp fennel seeds
- 1 small bunch flat leaf parsley, chopped (keep some for garnishing)
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 strips orange peel
- 2 tsp salt
- 2 Tbsp Pernod or similar liquorices flavoured liqueur
Description
Blackbook Cooking
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