fish stew

As I’ve been compelled to email this very good bouillabaisse-like recipe from Ondi to myself a number of times over the past couple of years, it seems more convenient and sociable to put to put it on the blog.  Here goes.

  • An onion.

Fry in olive oil.  Add:

  • Cumin seed
  • Coriander seed
  • Several sprigs of thyme
  • 2 bay leaves
  • Fennel seed
  • Several cloves garlic (pressed or finely chopped)
  • Saffron
  • Sea salt to taste
  • Pernod.

When onions are golden add:

  • 1 can of San Marzano DOP tomatoes (can be chopped beforehand, and can substitute fresh Roma tomatoes if sufficiently good ones are available)

Cook down for a good 20 minutes.  Then add:

  • Chicken broth or fish stock till the base is as thick or thin as you like.
  • When that’s cooked about 20 minutes, add assorted seafood.  Typically:
  • Monkfish
  • Salmon, in chunks cut from a steak is easiest
  • Spot prawns
  • Clams
  • Mussels

I use the prawn shells and heads to make the stock.

For extra joy, I also add sea scallops at the end, which I’ve seared in butter and flamed with Pernod.

This should be served with a crusty bread.

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2 Responses to fish stew

  1. Mary Branscombe says:

    Saffron: soak in the pernod to release aromatics first? I usually put the saffron in stock or wine to disperse flavour…

  2. Christian Colando says:

    It always starts with an onion…

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