Heat the oil and butter in a large pan over a medium heat and add the onions, leeks, celery, fennel, fennel seeds, garlic, bay leaf, oregano, thyme, white pepper, and saffron.
Cook and stir until the onions and leeks are softened, add the tomatoes, fish stock or clam juice and wine bring it all to a boil, reduce the heat, cover, and simmer for 45 to 60 minutes.
Season to taste with salt Worcester sauce and Tabasco sauce then add the mussels, clams, shrimp, and diced roasted pepper and bring back to the boil, cover, and simmer for 10 minutes.
Add the crab and calamari, cover, and simmer for 5 to 10 minutes until the mussels and clams open, discarding any that do not open.
Ladle into individual serving bowls top with the chopped parsley and serve hot in large shallow bowls alongside crusty sourdough bread, a mixed salad and a nice chilled white or rosé wine and don’t forget to also serve it with large bibs, crab shell crackers, an extra bowl for the shells, and finger bowls if you wish and enjoy!
You Will Need
|Halibut Fillet Or Monkfish, Cut Into 1 Inch Slices, Monkfish Is Nice In This Dish Or You Could Use Snapper||450 Grams|
|Sea Salt Flakes||½ Teaspoon|
|Crab Claws, Depending On Size, Or 1 Dungeness Crab (about 800 Grams), Cracked And Cleaned, We Prefer The Crab Claws In The United Kingdom As It Is So Difficult To Get Dungeness Crab.||6 To 12|
|Dry White Wine||400 Mls|
|Worcestershire Sauce||1 Teaspoon|
|Tabasco Sauce, Or To Taste||1 Teaspoon|
|Fish Stock Or Clam Juice||400 Mls|
|Red Pepper, Roasted||1 Whole|
|Chopped Tomatoes||2 X 400 Gram Tins|
|Fennel Seeds||1 Tablespoon|
|White Pepper||¼ Teaspoon|
|Saffron Threads||1 Teaspoon|
|Fresh Thyme Leaves||3 Teaspoons|
|Chopped Fresh Oregano Or 1 Teaspoon Dried||2 Teaspoons|
|Garlic, Crushed||4 Cloves|
|Fennel, Diced||1 Head|
|Celery, Diced||2 Sticks|
|Leek, Cut In ½ Lengthways And Sliced||1 Medium|
|Onion, Diced||1 Medium|
|Extra Virgin Olive Oil||3 Tablespoon|
|Squid (calamari) Cut Into Rings, Use The Tentacles As Well||250 Grams|
|Raw Prawns, Peeled And De-veined||24 Large|
|Mussels In Shell, Scrubbed And Cleaned||18|
|Clams In Shell, Scrubbed And Cleaned||18|
|Flat Leaf Parsley, Chopped||½ Bunch|
You can vary the seafood according to the catch of the day, yours or your fishmonger
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