- 2 Tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 2 bulbs fennel, trimmed and cut into wedges
- 1 large waxy potato, peeled and cut into 2/3" cubes
- 3 cups fish stock may also use chicken or vegetable stock if desired
- 1/2 medium lemon, cut into wedges
- 1 red chile, sliced
- 6 tomatoes, peeled and quartered
- 1 Tbsp smoked paprika
- 1 pinch saffron threads
- 4 Tbsp flat-leaf parsley, finely chopped
- 4 fillets sea bass, skin left on and cut in half
- 14 mussels
- 15 clams
- 10 tiger prawns, in their shells or peeled
- 3 Tbsp Ouzo or Pernod
- 2 tsp tarragon, chopped
- 1 pinch black pepper, freshly ground
- Place olive oil and garlic in a frying pan and cook over medium heat for 2 minutes without coloring the garlic. Stir in fennel and potato and cook for a further 3 to 4 minutes.
- Add stock and lemon wedges, season with black pepper; bring to a boil, then cover and cook over low heat for 12 to 14 minutes until potatoes are cooked.
- Add chile, tomatoes, smoked paprika, saffron, and half the parsley and cook for a further 4 to 5 minutes.
- Add up to another 1 1/4 cups of water, as much as needed to be able to cover ﬁsh to poach it, and bring to a simmer again. Add the sea bass and shellﬁsh, cover pan, and allow to boil quite ﬁercely for 3 to 4 minutes until shellﬁsh open and prawns turn pink.
- Using a slotted spoon, remove ﬁsh and shellﬁsh from the soup. If it is still a bit watery, allow soup to boil for a few more minutes to reduce. Add ouzo or Pernod and taste for seasoning.
- Finally, return shellﬁsh and ﬁsh to the soup to reheat them. Serve at once, garnished with remainder of parsley and tarragon.
Recipe adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.
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