chun woong park( tony)

Anise-flavoured Seafood Stew

 

 

Ingredients

• 1 kg rich, full flavoured Fish trimmed and emptied
• 1 kg delicate Fish trimmed and emptied
• 1 kg head and bones Fish rinsed
• 4 L Water
• 125 ml Olive Oil
• 2 diced Onions
• 2 large Leeks trimmed, cleaned, and sliced
• 1 bulb of a Fennel peeled, trimmed, and chopped, with green fronds reserved
• 6 Tomatoes seeded, peeled and diced
• 4 Cloves Garlic minced
• 1 bunch garni
• 1½ teaspoons fennel seeds
• 2 Slices orange peel pith removed, preferably dried
• ½ teaspoon Saffron crushed
• Salt & Pepper
• 1 Splash Pernod or white wine

Method

1. 1Chop the full-flavoured and delicate fish into large, bite-sized pieces and refrigerate (keeping the full-flavoured fish separate from the delicate).
2. 2Put the rinsed fish heads and bones in a large soup pot, pour the water over, bring to a boil, and simmer twenty minutes.
3. 3Strain, reserving the liquid.
4. 4Heat the oil in the same pot and fry the onions, leeks, and fennel until soft, about 10 minutes.
5. 5Add the tomatoes, garlic, bouquet garni, fennel seed, orange peel, and saffron.
6. 6Season with salt and pepper.
7. 7Pour over the fish stock, and simmer half an hour.
8. 8Remove the bouquet garni and the orange peel.
9. 9Bring the liquid to a rolling boil.
10. 10Add the full-flavoured fish and cook 5 minutes.
11. 11Add the delicate fish and the splash of Pernod and continue cooking until all the fish is tender, about 5 minutes longer.
12. 12Ladle into warm soup plates, sprinkle irreverently with parsley if you like, and top with a rouille-smeared croûte.