2 garlic cloves, peeled and crushed
2 large onions, coarsely chopped
3 fl oz (90 ml) olive oil
4 large tomatoes, skinned, deseeded and chopped
6 tbsps (90 ml) fresh chopped parsley
4 fresh bay leaves
1/2 tsp fennel seeds, crushed
pinch of saffron strands or powder
1 tbsp paprika
pared rind of 1/2 orange
1 1/2 lb (700 g) mixed firm fleshed fish: fillets or steaks of cod, haddock, monkfish or hake
2 pints (1.2 litres) fish stock
5 fl oz (150 ml) white wine
1 1/2 lb (700 g) mixed soft fleshed fillets of whiting, sole or plaice
12 mussels, scrubbed
1 squid, prepared
4 - 6 fresh anchovies (optional)
3 leeks, cut into 1 inch (2.5 cm) pieces
2 large onions, coarsely chopped
3 fl oz (90 ml) olive oil
4 large tomatoes, skinned, deseeded and chopped
6 tbsps (90 ml) fresh chopped parsley
4 fresh bay leaves
1/2 tsp fennel seeds, crushed
pinch of saffron strands or powder
1 tbsp paprika
pared rind of 1/2 orange
1 1/2 lb (700 g) mixed firm fleshed fish: fillets or steaks of cod, haddock, monkfish or hake
2 pints (1.2 litres) fish stock
5 fl oz (150 ml) white wine
1 1/2 lb (700 g) mixed soft fleshed fillets of whiting, sole or plaice
12 mussels, scrubbed
1 squid, prepared
4 - 6 fresh anchovies (optional)
3 leeks, cut into 1 inch (2.5 cm) pieces
To serve:
toasted slices French bread
method
1. Fry garlic and onion in oil until soft. Add tomatoes, cook for 3 minutes. Add 4 tbsps of parsley, and the herbs, spices and orange rind. Season, then lay the firm fleshed fish on top.
2. Pour over the stock and wine, bring to the boil, cover and simmer for 5 minutes.
3. Add the soft fleshed fish, mussels, squid, anchovies (if using) and leeks. Cover and simmer for 10 minutes.
4. Discard orange rind and bay leaf. Sprinkle with remaining parsley.
5. Using a slotted spoon transfer the fish to a heated serving platter.
6. Remove skin and bones and cut into pieces.
7. Serve the broth separately with toasted French bread.
2. Pour over the stock and wine, bring to the boil, cover and simmer for 5 minutes.
3. Add the soft fleshed fish, mussels, squid, anchovies (if using) and leeks. Cover and simmer for 10 minutes.
4. Discard orange rind and bay leaf. Sprinkle with remaining parsley.
5. Using a slotted spoon transfer the fish to a heated serving platter.
6. Remove skin and bones and cut into pieces.
7. Serve the broth separately with toasted French bread.
serving amount
serves 8
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