Name: Anise-Flavoured Seafood Stew
Yield: 8 servings
Ingredients: 2 lb(s) trimmed and emptied rich, full-flavoured fish (such as rascasse, monkfish, bass or halibut); 2 lb(s) emptied delicate fish (such as haddock, flounder, red mullet, snapper or white ruffie); 2 lb(s) fish heads and bones, rinsed (roughly 1 large fish carcass); 4 quart water; ½ cup olive oil; 2 onions, diced; 2 large leeks, trimmed, cleaned and sliced; 1 fennel bulb, peeled, trimmed and chopped with green fronds reserved; 6 tomatoes, seeded, peeled and diced; 4 clove garlic, minced; 1 bouquet garni (your choice of herbs tied together or in a small sachet); 1-½ tsp fennel seeds; 2 large slices orange peel, pith removed, preferably dried; ½ tsp saffron threads, crushed; salt and pepper to season; A splash of Pernod or white wine

Yields

8 servings

Mediterranean flavours are the highlight of this sumptuou seafood stew.

ingredients

lb(s) trimmed and emptied rich, full-flavoured fish (such as rascasse, monkfish, bass or halibut)

lb(s) emptied delicate fish (such as haddock, flounder, red mullet, snapper or white ruffie)

lb(s) fish heads and bones, rinsed (roughly 1 large fish carcass)

quart water

cup olive oil

onions, diced

large leeks, trimmed, cleaned and sliced

fennel bulb, peeled, trimmed and chopped with green fronds reserved

tomatoes, seeded, peeled and diced

clove garlic, minced

bouquet garni (your choice of herbs tied together or in a small sachet)

1-½

tsp fennel seeds

large slices orange peel, pith removed, preferably dried

tsp saffron threads, crushed

salt and pepper to season

A splash of Pernod or white wine

Ingredient Substitution Guide

directions

Step 1

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 twenty minutes. Strain, reserving the liquid.

Step 2

Heat the oil in the same pot and fry the onions, leeks, and fennel until soft, 10 minutes. Add the tomatoes, garlic, bouquet garni, fennel seed, orange peel, and saffron. Season with salt and pepper. Pour over the fish stock, and simmer half an hour. Remove the bouquet garni and the orange peel.

Step 3

Bring the liquid to a rolling boil. Add the full-flavoured fish and cook 5 minutes. Add the delicate fish and the splash of Pernod and continue cooking until all the fish is tender, 5 minutes longer.

Step 4

Ladle into warm soup plates, sprinkle irreverently with parsley if you like, and top with a rouille-smeared croûte.

Rate Recipe

My rating for Anise-Flavoured Seafood Stew

Anise-Flavoured Seafood Stew

ingredients

directions

Rate Recipe

Get the Food Network Canada Newsletter