Fishermen Stew

Ingredients:

• 900 g fish
• 10 no clams
• 20 no mussels
• 5 no small lobster tails or 10 no shrimps
• 100 ml olive oil
• 200 g onion sliced
• 200 g leek julienne
• 10 g garlic chopped
• 2 g whole fennel seed
• 350 g tomato concasse
• 2 lit fish stock / fumet
• 100 ml white wine
• 2 no bay leaf
• 30 g parsley chopped
• 2 g thyme
• 10 g salt
• 2 g pepper
• 20 - 30 no french bread sliced, toasted

Procedure:

1. cut fish into 90 g serving
2. scrub and wash clams, mussel shells well
3. cut lobster tail in halves, deveined
4. heat oil in large pot
5. sweat onions, leeks, garlic, fennel
6. add fish, lobster tail / shrimps
7. cover and cook over low heat for a few minutes to extract juices from the fish
8. add clams, mussels
9. add tomato, fish stock, wine, bay leaves, parsey, thyme, salt, pepper
10. cover and bring to a boil
11. reduce heat and simmer for 15 mins till clams, mussels open
12. serve 2-3 slice of french bread with a piece of fish, 1 clam, 2 mussels, hal lobster tail, 250 ml broth

Note:

• types of fish to be used: halibut, cod, haddock, sea bass, striped bass, red snapper, mackerel; avoid flounder, sole