- 4
- 20 mins
- 140 mins
Ingredients
- 6 medium tomatoes
- 2 medium onions, diced
- 2 bulbs fennel, thinly sliced lengthwise
- 8 tablespoons olive oil
- 1/2 cup Pernod
- 2 quarts fish stock
- 1 bouquet garni (6 sprigs thyme, 1 bally leaf, 6 parsley sprigs, tied together)
- 1 pinch saffron
- salt and pepper to taste
- 2 tablespoons butter
- 1/2 pound scallops
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound haddock, cut in 1-inch pieces
- 1/2 pound mussels, cleaned
- 1 lobster tail, cooked and cut into1-inch pieces
Preparation
Step 1
Preheat oven to 450 degrees.
Cut the tomatoes in half and roast in oven for 10 minutes. Carefully peel and set aside.
Heat 4 tablespoons olive oil in a large pot over medium heat.
saute the onions and fennel for 5-7 minutes, or until transparent. Add the Pernod. Carefully light with a match. When the flame has extinguished, add the fish stock. Bring to a boil. Lower the heat to a simmer and add the tomatoes, bouquet garni and saffron. Simmer the soup for an hour. Salt and pepper to taste.
Fifteen minutes before serving, heat the remaining olive oil and the butter in a large saute pan. Add the scallops, shrimp, fish and mussels and cook until tender, 5-7 minutes. Add the cooked fish and the lobster tail to the broth. Remove from heat and serve immediately