Seafood stew

Seafood stew For the Seafood stew:

1) Heat the oil in a stockpot or casserole dish, add the onions, potatoes, fennel, salt, and pepper and saute over medium-low heat for 15 minutes, until the onions begin to brown.

Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender.

Add the prawns, fish and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and prawns should be cooked and the mussels opened. Discard any mussels that don't open.

Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.

For the seafood stock:

1) Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add the water, the white wine, tomato paste, salt, pepper, and thyme.

Bring to a boil, then reduce the heat and simmer for 1 hour.

Strain through a sieve, pressing the solids. You should have approximately 1L of stock. If not, you can make up the difference with water or white wine.