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