Ingredients
- olive oil
- 1 onion, chopped
- 5 cloves garlic, chopped
- 1/2 head fennel
- pinch saffron
- 6 tomatoes
- Dash Noilly Prat or other dry vermouth
- Dash Pernod
- 4 waxy potatoes, peeled
- 350ml fish stock
- 200g monkfish
- 200g blue eye cod
- 200g clams
- Salt and pepper
- 1 bunch parsley
- 2 tbsp dill
- Sprig thyme
- 75ml extra virgin olive oil
Method
Add a good slosh of olive oil into a heavy-based pot and heat. Add the chopped onions, garlic and fennel and cook until tender, translucent and golden-tinged.
Add the saffron and cook 2 minutes until fragrant. Halve the tomatoes and squeeze out the seeds, chop roughly and add along with the thyme. Cook 5 minutes.
Add a dash of vermouth and Pernod followed by the potatoes.
Pour in the stock, bring to the boil and simmer until the potatoes are tender.
Add the fish chunks, largest first, followed by the thinner pieces 2-3 minutes later. Simmer about 10 minutes. Add the clams 3 minutes from the end.
Add a pinch of salt if required and few turns of fresh black pepper.
Throw in plenty of chopped parsley, the thyme and dill and a swirl of olive oil.
Enjoy with grilled crusty bread slathered in garlicky aioli.
