Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 510 grams | Red mullet; (18oz) |
| 510 grams | Monkfish tail; (18oz) |
| 900 grams | Mussels; (2lb) |
| 225 grams | Squid; (8oz) |
| 225 grams | Octopus; (8oz) |
| 225 grams | Clams; (8oz) |
| 6 | Dived scallops |
| 150 millilitres | White wine; (5fl oz) |
| 175 millilitres | Olive oil; (6fl oz) |
| ½ | Onion |
| 2 | Celery sticks |
| 2 | Carrots |
| 2 | Cloves garlic |
| Pernod | |
| 1 | Fennel |
| 600 grams | Tinned plum tomatoes; (1lb 5oz) |
Chop the carrots, fennel, garlic and onion and saut‚ them off in a little olive oil and flamb‚ with pernod, add the white wine and the plum tomatoes.
Bring to the boil and cook for about 5 minutes.
While cooking, prepare the fish and add to the sauce one by one, which ever takes longest to cook goes in first. Season well with salt and pepper.
Place the fish and the sauce into a large bowl and serve with some charred bread and drizzled with some olive oil.
Converted by MC_Buster.
Per serving: 2965 Calories (kcal); 188g Total Fat; (59% calories from fat); 208g Protein; 80g Carbohydrate; 961mg Cholesterol; 3422mg Sodium Food Exchanges: ½ Grain(Starch); 27½ Lean Meat; 4 Vegetable; 0 Fruit; 32 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.