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fish and seafood recipe added on 12/28/2014
2 onions (diced) 4 carrots (diced) 1 celery (diced) 1 Fennel (diced) 1 leek (diced) 1 Crushed bulb garlic 1 tbsp Olive oil 2 tsp fennel seeds 2 tins of Chopped tomatoes 3 large tomotoes diced Tomato puree 1 Bay leaf 1 Orange peel 1tsp Saffron 1 Ltr Fish stock Sprig of Thyme Chopped parsley Selection of fish (salmon, monk fish, mussels) portion of each. All vegtables are to be finely diced Heat the oil in a large pan and add the onion, garlic, leek, & fennel. Cook gently for 10 minutes or until the vegetables are soft, but not Coloured Stir in the tinned tomatoes, fennel seeds, tomato puree, put all the fine diced thyme & bay leave with the orange zest into the pan gradually adding the fish stock and finally the saffron. Bring to the boil and simmer gently, uncovered for 30 - 40 minutes skimming the surface occasionally to remove the froth. When the broth has reduced; ladle out per portion required into a saucepan and bring to the boil. Add the firm fish and shellfish, bring to a simmer and serve immediately with a sprinkle of chopped parsley on top. Serve with a panache of vegtables. Also Aioli sauce
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