1. Heat the olive oil in a large, heavy-based saucepan. Add in the shallot, garlic and coriander seeds and fry gently until the onion is tender and translucent, around 5 minutes. 2. Add the chopped tomatoes, tomato paste, sugar, Pernod, orange peel, thyme and a little salt and pepper and simmer down until thick. 3. Now stir in the fish stock and bring up to the boil. 4. Reduce the heat, simmer for 2 minutes, taste and adjust the seasoning and your stew base is ready. 5. Bring the base back to the boil. Add the mussels, cover and cook for about 3 minutes. 6. Now add the fish and the squid, cover again and simmer gently for a final 2-3 minutes until the mussels have all opened. Serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
