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Anise-flavoured Seafood Stew



  • 1.

    Chop the full-flavoured and delicate fish into large, bite-sized pieces and refrigerate (keeping the full-flavoured fish separate from the delicate).

  • 2.

    Put the rinsed fish heads and bones in a large soup pot, pour the water over, bring to a boil, and simmer twenty minutes.

  • 3.

    Strain, reserving the liquid.

  • 4.

    Heat the oil in the same pot and fry the onions, leeks, and fennel until soft, about 10 minutes.

  • 5.

    Add the tomatoes, garlic, bouquet garni, fennel seed, orange peel, and saffron.

  • 6.

    Season with salt and pepper.

  • 7.

    Pour over the fish stock, and simmer half an hour.

  • 8.

    Remove the bouquet garni and the orange peel.

  • 9.

    Bring the liquid to a rolling boil.

  • 10.

    Add the full-flavoured fish and cook 5 minutes.

  • 11.

    Add the delicate fish and the splash of Pernod and continue cooking until all the fish is tender, about 5 minutes longer.

  • 12.

    Ladle into warm soup plates, sprinkle irreverently with parsley if you like, and top with a rouille-smeared croûte.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Anise-flavoured Seafood Stew.


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