When first placing the fish and shellfish into the simmering broth stir it gently to coat all the seafood in the broth. Cover and let it cook. If you over stir it the fish will break into little bits.
Portioning the seafood into serving dishes can be tedious therefore I recommend placing the pot in the center of the table and let everyone serve themselves.
Serves six people.
You can substitute halibut or salmon with other fish as long as it has a firm texture. Your local fish monger will help with your selections.
| Ingredients: | |
| 45ml | Olive oil |
| 180ml | White onions, julienned |
| 180ml | Carrots, julienned |
| 180ml | Leeks, white part only julienned |
| 180ml | Celery julienned |
| 180ml | Fennel bulb, julienned |
| 1 clove | Fresh garlic, minced |
| 5ml | Fennel seeds |
| 5ml | Fresh thyme leaves |
| 240ml | Tomato paste |
| 5ml | Sambal olek |
| pinch | Saffron |
| 2L | Fish stock, homemade or a good quality one purchased from a stock market |
| 300g | Fresh salmon, skinless, boneless, cut into 1 inch cubes |
| 300g | Fresh halibut, skinless, boneless, cut into 1 inch cubes |
| 2lb | Fresh whole Dungeness crab, cooked and cleaned, cut into 6 sections |
| 18pc | Whole fresh spot prawns |
| 400g | Fresh clams, rinsed |
| 400g | Fresh mussels, cleaned and debearded |
| 7.5ml | Salt |
| 5ml | Pepper |
| 15ml | Fresh parsley, chopped |
Method
Heat the olive oil over medium heat in a large pot that will fit all the seafood. Add the onions, carrots, leeks, celery, fennel bulb and garlic sauté for 2-3 minutes until softened. Add the fennel seeds, fresh thyme and tomato paste and simmer for 2-3 minutes. Add the fish stock, saffron, sambal olek, salt and pepper. Bring broth to a boil. Reduce heat and let simmer for 10-12 minutes. Add the salmon, halibut, crab, spot prawns, clams and mussels. Stir gently and cover. Cook until clams and mussels open and seafood is cooked for approximately 4-6 minutes. Sprinkle the fresh chopped parsley over top. Remove from heat and serve immediately with crusty bread on the side.
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