French Fish Stew

Ingredients

• 8 large shrimp
• 2 tbsp olive oil
• 1 star anise
• 1 bay leaf
• 5 sprigs thyme
• 1 stalk leek
• 1 onion
• 6 cloves garlic
• 1 tsp paprika (sweet)
• 200 ml dry white wine
• 1 pinch saffron strands
• 250 g Venus clams
• a splash vermouth (e.g., Pernod)
• 1 tsp dill sprigs
• Sea salt
• freshly ground pepper

Instructions

1. 1.

   Rinse the fish and pat dry, fillet and debone. Cut all fish fillets into bite‑size pieces. Wash the shrimp, remove heads, peel to leave only the tail segment, and devein. In a hot pot, briefly brown the fish bones (heads and scales, no gills) with the shrimp shells in 1 tbsp oil. Cover with 1 l cold water, add star anise, bay leaf, and thyme; bring to a boil. Reduce heat and simmer gently for about 20 minutes just below boiling point to make a fish stock, skimming foam as it rises.

2. 2.

   Peel the onion and garlic. Slice the onion into strips and cut the garlic into thin slices.

3. 3.

   Add the remaining oil to a hot pot and sauté the onion and garlic until translucent. Stir in paprika and deglaze with white wine. Strain the fish stock through a fine sieve or kitchen cloth into the pot and bring to a boil. Add saffron and simmer gently for about 10 minutes.

4. 4.

   Wash and clean the clams. Add them along with the fish pieces and shrimp to the soup, cooking on low heat for about 5 minutes—do not let it boil. Season with vermouth, dill, salt, and pepper before serving.

5. 5.

   Serve with optional garlic oil or a side of rouille.