Seafood Stew - Kind of a Boullaibase

This is a really nice, fresh tasting fish stew, best served simply with some nice bread.

Start by making the sauce: fry a thinly sliced red onion and a clove of chopped garlic in some olive oil until they start to softed, then add 4 vine-ripened tomatoes (skinned and de-seeded) and allow them to sweat down for about 3-4 minutes. Throw in a glass of wine, a teaspoon and a half of fennel seeds and a few strands of saffron, then reduce the heat and allow it to simmer. Season with salt and a touch of chilli powder (I always use chilli powder to season fish as I find pepper too pungent, go easy though, it's just a seasoning!).


That's the base of the sauce ready, then it's up to you what you add. Cod, salmon, prawns, mussels, monkfish or any combination of the above. Just chop them up, stir them in and allow to cook.