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Seafood stew

Pete Evans
  • 45 minutes
  • Serves 4

INGREDIENTS

2 tbsp

Duck fat

2

Baby squid

12

Clams

250 milliliters

Fish stock

4

King prawns, raw

8

Mussels

1

400 gm piece Snapper

4

Garlic cloves

2

Golden shallots

1 tsp

Thyme

4

Tomatoes

2 pinches

Saffron threads

20 milliliters

Pernod

175 milliliters

White wine, dry