Ingredients
- 3 T olive oil
- 4 t finely minced garlic
- 2 cups finely chopped onions
- 2 cups finely diced trimmed leeks, green part and all
- 1 cup finally chopped celery
- 1 t loosely packed thread saffron (2 grams)
- 1/8 t red pepper flakes
- 1/4 t ground turmeric
- 3 cups crushed tomatoes
- 1/4 t dried fennel seeds
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup dry white wine
- 6 cups fish stock (see recipe)
- 2 small squid (about 3/4 lb) throughly cleaned
- 1 1/2 lb skinless boneless red snapper (or other white, non-oily fish)
- 18 littleneck clams
- 1 quart mussels
- 2 T Pernod
- 1/2 cup finely chopped parsley
Preparation
Step 1
1. Heat the olive oil in a deep heavy pot and add the garlic and onions. Cook stirring until the onions are wilted. Add the leaks, celery, saffron, red pepper flakes, and turmeric. Cook stirring about 5 minutes without browning.
2. Add the tomatoes, fennel seeds, bay leaf and thyme. Add salt and fresh pepper to taste.Add wine and bring to a boil. Let simmer 5 minutes. Add the fish stock and simmer for 10 minutes.
3. Meanwhile, cut the squid into rings, cut tentacles into small pieces. There should be roughly 1 cup.
4. Cut fish into 1 inch cubes. There should be roughly 3 cups.
5. Thoroughly rinse and drain clams. Set aside.
6. Thoroughly rinse and drain mussels. Set aside.
7. When the soup mixture has cooked for 10 minutes after adding the fish stock, add the clams. Stir and cook for 5 minutes.
8. Add the mussels and cook 1 minute.
9. Add fish, squid, Pernod and parsley. Cook 1 to 2 minutes. Do not overcook or the fish will become dry. Remove the bay leaf and serve immediately.