I've called this dish Seafood stew, the reason being, that I'm not sure what it is, it's not a stew or even a soup, so I'm going to let you guys decide once you've made it, eaten and tasted it!
One thing I do know is that there's not a much better appetising sight than a pan that is packed full of all different seafoods, cooked in a delicious sauce
You can use any selection of seafood that you want, lobster, scallops, mussels, clams, hake, langoustines and monkfish, I'll leave it entirely up to you, just make sure that you get as much as you can into the bottom of the pan
SHOPPING LIST
Any selection of seafood (enough to fill the pan well with no gaps)
A good splash of olive oil
2 shallots finely chopped
A good pinch of saffron
4 cloves of garlic crushed
4 good ripe tomatoes (not the tasteless rubbish)!
4-5 sprigs of thyme
A good splash of Pernod
600ml of fish stock ( buy it! You can find it in the supermarket)
A handful of fresh chopped parsley and Basil mix
METHOD
In a pan large enough to fit in your seafood, sweat the chopped shallots and garlic in a splash of olive oil
Now add the tomatoes, saffron and thyme sprigs and stir well
Now add a good splash of Pernod and allow to cook off a little
Add the fish and seafood you have chosen, making sure you pack it in really well
Now add in the fish stock
Gently simmer for 10 minutes (DO NOT BOIL)
Sprinkle over the chopped parsley and basil
Personally I'd serve this with some crusty bread and garlic mayonnaise, I don't think it needs anything else