Seafood Stew

Ingredients

• 600 ml fish stock
• 125 ml sherry
• 2 Bay leaves
• 500 g mussels
• 5 tbsp olive oil
• 80 g onions (chopped)
• 1 clove garlic (chopped)
• 3 tbsp parsley (chopped)
• 400 g Tomatoes
• 4 small cleaned calamari
• 300 g halibut fillet
• Salt
• pepper (ground)
• 100 ml Pernod
• 1 pinch saffron
• 150 g small raw peeled shrimp tails
• 150 g medium raw peeled shrimp tails
• 1 baguette loaf

Instructions

1. 1.

   Heat the stock with sherry and bay leaves. Add mussels, cover and simmer 6-8 minutes until they open. Remove and discard any that remain closed. Separate mussels from shells. Set broth aside. Briefly blanch tomatoes, cool, peel, quarter, deseed and dice. In a large pot heat 2 tbsp oil and sauté onions until translucent.

2. 2.

   Add garlic and parsley. Add tomatoes and reduce slightly. Slice calamari into rings, leaving tentacle bundles whole. Cut halibut into ~4 cm cubes, season with salt and pepper. Heat remaining oil in a pan, brown halibut pieces over medium heat, turning once. Add calamari rings and tentacles, sauté briefly.

3. 3.

   Add Pernod to the fish, warm through. Stir saffron and broth into tomato sauce, bring to boil. Add raw shrimp and simmer 4-5 minutes. Fold fish and calamari with pan juices into tomato sauce, add mussels, taste again. Slice baguette and serve.