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Provencal Fish Stew



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.
Add the chopped tomatoes, tomato paste, sugar, Pernod, orange peel, thyme and a little salt and pepper and simmer down until thick.
Now stir in the fish stock and bring up to the boil.
Reduce the heat, simmer for 2 minutes, taste and adjust the seasoning and your stew base is ready.
Bring the base back to the boil.
Add the mussels, cover and cook for about 3 minutes.
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.