Ingredients
Nine fish stew
2/3 cup of oil
1 stick of butter
4 cups of onions diced
2 leaks diced
1.5 cups of fennel with ends diced
2 cups of carrot diced
1.5 cups of celery
1/4 cup of garlic
1 cup of Pernod
half a cup of white wine with .7g of trader joes spanish saffron (soak for 20 minutes)
2 - 6 oz cans tomato paste
5 bottles of clam juice
32 oz seafood stock
32 oz chicken stock
3 Bay Leaves
1lb of catfish
1lb of tilapia
1lb of flounder
2.5lb of cod
3/4 cup of parsley
24 mussels
24 little neck clams
2 pounds sea scallops cut in half
1lb of squid cut into 1/2 inch rings
1lb of shrimp (15-20 per pound) cleaned, deveined and cut in half
1lb cooked lobster meat cut into large chunks
Preparation
Melt butter and oil in a large heavy pot. Add first 6 ingredients starting with onions and leeks, then fennel, carrots, celery and then garlic. When garlic starts to brown stir in white wine and saffron. Salt and pepper to taste. Then add tomato paste and stir until well mixed and paste starts to brown and stick to bottom of pot. Add clam juice, stock and bay leaves. Stir, scrapping bottom of the pot clean. Let simmer for 30 minutes. Cut catfish, tilapia, flounder and cod into 1 inch pieces and add to the pot and stir. Add parsley and simmer 20 minutes. Add mussels and clams and cover pot for 10 minutes or until clams and mussels open. Discard any clams or mussels that do not open. Add scallops, squid and shrimp and cook uncovered for 10 minutes. Scoop into bowls and add a few chunks of cooked lobster meat and fresh parsley on top
