Method

Fillet the fish, peel 4 prawns and use the bones and shells to make a stock, sauté in a pan with the red onion, celery and 2 cloves garlic in olive oil, add 2 liters of water, bring to the boil and simmer for 45 minutes. In a large sauté pan in salted butter and olive oil, sauté the scallops, fish, prawns until browned than remove from the pan. Dice the fennel, spring onion, carrots and chopped the garlic, add to the pan and sauté on low heat with out coloring, add the scrubbed mussels and toss. Add the white wine and cover for 3 minutes, remove mussels, add saffron, 1 liter stock and simmer uncovered until reduced by half. Add the fresh cream and pernod and continue simmering gently until liquid is thickened, remove from heat than add the prawns and mussels back in, allow for 5 minutes to allow flavors to infuse. Finish the sea bream under the grill and serve in the middle of a large bowl with the rest of seafood than pour in the rest of the sauce.

Serves 2-3


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