This is just the most delicious, rich, fragrant fish stew imaginable. It takes a bit of effort, especially if you make your own stock but it really is worth it and once you sit down to enjoy your bowlful of piscatorial goodness all your hard labour will be forgotten.
Just adding even a few prawn shells will make a difference to this so it is worth using what bits of shellfish you can, even if you can’t get hold of the crab and it does make flaming the Pernod (essential!) a lot easier. If you haven’t that many crustacean shells then buy some ready made shellfish stock to add along with the fish stock. As long as you keep roughly to about 800ml of liquid.
Crusty bread and a good bottle of wine are all you will need with this; perhaps just a green salad to follow but I find the soup alone is enough

Serves Eight

FOR THE SHELLFISH REDUCTION

Olive oil
A few crab bodies (underside)
A few prawns/any white fish bones or heads you have
One onion or two shallots
One bulb fennel or one leek
Piece of celeriac if you have it
400g passata
Handful parsley stalks
Two celery stalks
Pinch saffron
A couple of anchovy fillets
Pinch chilli flakes (optional)
Two bay leaves
200ml pernod
800ml fresh fish stock or water
Two tablespoons Arborio rice
Sea salt & black pepper

Four large tomatoes, halved and roasted
Two shallots, finely chopped
Two large cloves garlic, crushed
Fresh thyme
Olive oil
Pinch saffron
250ml white wine
Mixture of white fish eg gurnard, pollock, cod, bream, monkfish, sea bass
About 40 mussels
About 24 clams
Eight large raw prawns
Handful finely chopped fresh parsley

First make your reduction. Saute the onion, saffron and chilli with all the crab, prawns and any fish bones you have. It doesn’t matter if it singes a bit. Add the vegetables and anchovy and then pour over the pernod. Set alight and once the flame has gone simmer for a couple of minutes before adding the bayleaves and stock. Add the rice and the passata and leave to simmer gently for about half an hour. Pass through a conical sieve and press to get all the juices through. Season to taste and set aside.

Using the pan in which you will be serving your stew, heat a couple of tablespoons or so of olive oil. Gently cook the shallot, adding the garlic after a few minutes. Add the chopped, roasted tomatoes and a couple of sprigs of fresh thyme and then pour over the wine. Reduce the wine until almost no liquid is left in the pan. Add the reserved reduction and simmer for a few minutes. Check the seasoning. Just before you are ready to serve, bring the pan up to a simmer and add all the fish and seafood. Cover and simmer very gently (hardly bubbling) until the mussels and clams have opened and the fish is cooked through.

Serve in shallow bowls scattered with parsley with toasted ciabatta or sourdough spread with a generous helping of aioli.

AIOLI

2 – 4 cloves garlic
Good pinch of salt
2 egg yolks
Squeeze lemon juice
300ml sunflower oil
75ml extra virgin olive oil
White wine vinegar

Mash the garlic to a puree with the salt. Add in the egg yolks and a squeeze of lemon and then gradually add the oil, whisking all the time until you have a thick mayonnaise. Check seasoning and adjust with salt, pepper and a little lemon juice or white wine vinegar.

If very thick you can add a little boiling water.
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