400 gmpiece of snapper, pin-boned, cut into 2.5cm pieces
2baby squid, including tentacles, cleaned, scored, and cut into 2.5cm pieces
4raw king prawns, peeled, cleaned with tails intact
250 ml(1 cup) fish stock, chicken stock or water
8mussels, scrubbed, beards removed
12clams, soaked in cold salted water for 1 hour, rinsed well
To serve:chopped flat-leaf parsley
Blanch tomatoes until skins split (30-50 seconds). Drain, refresh in iced water, then drain again, peel and discard seeds, then dice.
Heat fat in a large casserole over medium heat, then sauté shallot and garlic until tender (6-9 minutes). Add thyme, saffron and tomato, stir to combine, then deglaze pan with Pernod, add wine and simmer until reduced by a third (4-6 minutes). Add snapper, squid and prawns, then add stock to just cover seafood, topping up with extra stock or water if necessary. Season to taste and simmer until seafood is beginning to turn opaque (2-4 minutes). Add mussels and clams, cover and cook until shellfish open (2-4 minutes). Scatter with parsley and serve warm.