Seafood Stew with Saffron and Thyme
You will need
1 shallot, finely chopped
2 cloves garlic, chopped
2 roasted tomatoes
Pinch of saffron
3 or 4 sprigs of thyme
Splash of Pernod
Selection of fish –whatever is in season and available readily, sustainable species – a mix of lobster, clams, mussels, chunks of skate, steaks of cape hake, gurnard and pollack – enough to fill the pan packed tightly in one layer.
200ml white wine & 200ml fish stock
Parsley or basil chopped, for sprinkling over the top
In a large pan, sweat the shallots and garlic in olive oil. Add the tomatoes, saffron and thyme and stir together. Add the Pernod and tip the pan away from you allowing it to catch fire and burn off the alcohol. Add the wine and simmer gently for 2 minutes. Add the fish and add enough fish stock to just cover it. Simmer for 8-10 minutes. Remove the thyme and season. Finally sprinkle with fresh chopped herbs. Serve with plenty of bread to mop up the delicious juices.