Seafood Stew
Ingredients
- Ingredients
- 600 milliliters fish stock
- 125 milliliters sherry
- 2 bay leaves
- 500 grams mussels
- 5 Tbsps olive oil
- 80 grams onions (chopped)
- 1 garlic clove (chopped)
- 3 Tbsps parsley (chopped)
- 400 grams Tomatoes
- 4 small Squid (cleaned)
- 300 grams Halibut fillet
- salt
- freshly ground peppers
- 100 milliliters Pernod
- 1 generous pinch Saffron
- 150 grams small Shrimp tail (raw, peeled)
- 150 grams medium Shrimp tail (raw, peeled)
- 1 stalk Baguette
Preparation steps
Heat the fish stock with sherry and bay leaves. Add the cleaned mussels, cover and cook about 6-8 minutes until they open. Remove and discard unopened mussels. Remove the mussels from the shell. Put the broth aside. Blanch tomatoes for a few seconds, rinse in cold water, peel, quarter, core and dice. Heat 2 tablespoons oil in a suitably large saucepan and cook the onion until soft.
Add the garlic and the parsley. Add the tomatoes and let boil a little. Cut the squid into rings and divide the tentacle bundle. Cut halibut into pieces about 4 cm (approximately 1 1/2 inches) and season with salt and pepper. In a pan, heat the remaining oil and cook the halibut pieces over medium heat until golden yellow, turning once. Add the squid rings and the tentacles and cook briefly.
Pour in the Pernod and heat. Add saffron and broth to the tomato sauce and bring to boil. Add the raw shrimp and cook 4-5 minutes. Place the fish and squid with the meat juices into the tomato sauce, add the mussels and season to taste. Cut baguette and serve with stew.
