French Fish Stew
Ingredients
- Ingredients
- 8 King prawn
- 2 Tbsps olive oil
- 1 Star anise
- 1 bay leaf
- 5 sprigs thyme
- 1 stalk Leeks
- 1 onion
- 6 garlic cloves
- 1 tsp ground paprika (sweet)
- 200 milliliters dry white wine
- 1 generous pinch Saffron
- 250 grams clam
- 1 splash Vermouth (such as pernod)
- 1 tsp Dill
- Sea salt
- freshly ground peppers
Preparation steps
Rinse fish, pat dry, cut into fillets and de-bone. Cut all fish fillets into bite size pieces. Rinse prawns, remove heads, peel up to the tail segment and devein. Heat 1 tablespoon oil in a pot, add fish bones, prawn shells and trimmings and fry briefly. Cover with 1 liter (approximately 32 ounces) cold water, add star anise, bay leaf and thyme and let boil. Reduce heat and let simmer for 20 minutes to create a fish stock. Skim any resulting foam while cooking.
Peel onion and garlic. Cut onion into strips and garlic into thin slices.
Pour remaining oil in a pot and sauté onion and garlic until translucent. Add paprika, stir and deglaze the pot with white wine. Pour fish stock through a fine sieve or a kitchen towel into the second pot and let boil. Add saffron and simmer for about 10 minutes.
Add pieces of fish and prawns to the soup, simmer for about 5 minutes over low heat until cooked (do not allow to boil) and season to taste with vermouth, dill, salt and pepper.
Serve in deep bowls, if desired garnish with garlic oil.
