Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes (800g)
  • 6 cups fish stock (1.4 liters) (low sodium)
  • 1 cup dry white wine (240 ml) (e.g., Sauvignon Blanc)
  • 1 bay leaf
  • 1/4 teaspoon saffron threads, crushed
  • 1 tablespoon Pernod (optional) (15 ml)
  • Salt and freshly ground black pepper to taste
  • 1 pound firm white fish fillets (e.g., cod, haddock, halibut), cut into 1-inch pieces (450g)
  • 1 pound mixed seafood (e.g., shrimp, mussels, clams), cleaned (450g)
  • 1/2 pound small cooked potatoes, halved (225g)
  • Fresh parsley, chopped, for garnish
  • Crusty bread, for serving

Instructions:

  1. Heat olive oil in the pot. Add onion, carrots, and celery and cook until softened. Add garlic, fennel seeds, and red pepper flakes (if using) and cook for 1 minute more.
  2. Stir in crushed tomatoes, fish stock, white wine, bay leaf, and saffron. Bring to a simmer. Season with salt and pepper.
  3. Reduce heat to low and simmer for 20 minutes to allow the flavors to meld.
  4. Add the fish and potatoes to the pot. Cook for 5 minutes. Then add the shrimp, mussels, and clams.
  5. Cover the pot and cook until the mussels and clams open (discard any that don't open). Fish should be opaque and flaky.
  6. Stir in Pernod (if using). Remove bay leaf. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.