2 lb/ 32oz of crawfish tails
4 lb/64oz of red snapper
1 lb/16oz of cod (or any other white fish)
2½ lb/40oz of john dory
mussels
for the stock:
all the tails and heads from the fish - roughly chopped.
olive oil
3 tomotoes - chopped
4 cloves of garlic - peeled and chopped
1 large fennel bulb - chopped
2 onions - peeled and chopped
1 tablespoon of saffron or 1 packet of saffron powder
skin of 3 oranges - dried
2 sprigs of thyme
white wine
1 measure of pernod

METHOD

Firstly, you need to clean and trim the fish and remove the skin from the Crawfish and the John Dory. Then cut the fish to pieces that are roughly the same size-cut them to the size of your choice.
For the stock; mix all the ingredients (apart from the fillets and the bones) in the olive oil for around 10 minutes. Add the fish bones and sweat for a further 5 minutes. Add the wine and the Pernod and leave to reduce to half the original volume. Add water and leave to boil continuously for 15 minutes whilst occasionally skimming the surface of the liquid. Pass the stock through a fine sieve and squeeze the ingredients thoroughly to get all the juices out. Transfer to a high sided frying pan then add the crawfish tails first and cook in the stock for 5 minutes. Add the rest of the fish and poach gently for 5 minutes. Remove the fish and place on a warm plate to finish off the soup.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS