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Seafood stew

Mitch Tonks from Good Food Bites
Mitch Tonks introduces a selection of delights from the deep in this stunning, speedy to make seafood stew

Seafood stew

Method

1. Heat the oil in a casserole over a medium heat and gently fry the shallots and garlic until softened.

2. Add the tomatoes, saffron and thyme and crush with the back of a fork, until you have a paste.

3. Add a pinch of salt and the Pernod; boil until the Pernod has completely reduced. Add the wine and boil again until this has reduced completely.

4. Stir in the water and half of the parsley, bring to the boil then add the fish.

5. Simmer for 4 to 5 minutes, and then add the shellfish. Cook until the cockles, clams and mussels have opened.

6. Season with salt and freshly ground black pepper and add the rest of the parsley. Serve straight from the cooking pan, topped with the grilled bread and aioli.

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Serves: 4

Prep: 20 min
Cook: 20 min

Ingredients
50ml extra virgin olive oil
2 tbsp Shallots, finely chopped
2 garlic clove, finely chopped
75g roasted tomatoes
pinch of Saffron
2 sprigs of Thyme
salt and fresh ground black pepper
50ml Pernod
100ml dry white wine
400ml water
small handful of Parsley, finely chopped
assorted fish, such as squid, weever fish, gurnard, whiting, pouting, caribeneros prawns, velvet crab, cockles, winkles, langoustine, rock salmon