loosely adapted from Mark Bittman, Fish: The Complete Guide to Buying and Cooking
3 tbsp. olive oil
1 very large onion, chopped
3-5 cloves of garlic, chopped
28 oz. can of chopped tomatoes (or 3 fresh tomatoes chopped with liquid)
1 tsp. fennel seeds
1 very large head fennel, sliced
5 sprigs fresh thyme
5 bay leaves
1/4 bunch fresh parsley, roughly chopped
peel of one orange cut into 1 inch squares
4 cups fish stock
1 cup white wine
(try adding some saffron and some roasted red pepper next time)
1 lb. clams in shell
1 lb. mussels in shell
1 lb. peeled shrimp
1 lb. large scallops
(try adding squid next time)
2 tbsp. minced fresh basil
3tbsp. Pernod (or other anise liquor)
salt and pepper to taste
- Heat the oil and saute the onion, garlic, and fennel until softened.
- Add tomatoes, fennel seeds, thyme, bay leaves, parsley, orange rind.
- Add stock and wine, bring to a boil, cover and cook for ten minutes.
- Add clams, mussels, shrimp, scallops,basil and Pernod.
- Serve with french bread.