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Ingredients
- 30 ml (2 tbsp) oil
- 1 fennel bulb, minced
- 2 garlic cloves, minced
- 750 ml (3 cups) fish stock (or clam juice or fish-based juice)
- 250 ml (1 cup) white wine
- 30 ml (2 tbsp) tomato paste
- 375 ml (1 1/2 cup) diced tomatoes
- 1 package of saffron
- 625 g (1 1/4 lb) firm-fleshed fish (cod, haddock, etc.), diced
- 8 scallops
- 12 shrimps, 21/25 or 15/18 count
- 300 g (10 1/2 oz) fresh or canned lobster meat
- 60 ml (4 tbsp) parsley, chopped
- Salt and ground black pepper
Preparation
- In a very large saucepan, heat the oil and sweat the fennel and garlic.
- Add the fish stock, white wine, tomatoes and saffron.
- Season and let simmer for 10 minutes.
- Add the fish and simmer for 5 minutes.
- Add the scallops and shrimp. Simmer for another 5 minutes.
- Finally, add the lobster meat and parsley.
- Cook for 5 minutes, stir and serve.
- Serve with croutons, rouille and garlic mayonnaise.
