- Yield: 4 servings
- 1 1/2pounds monkfish cut into 1-1/2 inch cubes with the skin on
- 1/4pound shrimp
- 1pound mussels, scrubbed and beards removed
- 1medium onion, finely chopped
- 3cloves garlic, finely chopped
- 1stalk celery cut into 1/4-inch pieces
- 1-- bulb of fennel cut into 1/4-inch pieces
- 2medium carrots cut into 1/4-inch pieces
- 3ounces butter
- 1/4cup olive oil
- 1-1/3cup dry white wine
- 4cups chicken stock
- 1-1/4cup cream
- 1pinch saffron strands
- 1-- grated orange rind
- 1sprig fresh rosemary
- 6-- cardamom pods, crushed
- 1-- splash of pernod (optional)
- 1tablespoon chives, chopped
- 1-- handful chopped blanched kale
- Heat the olive oil in a frying pan, add the butter and when it starts to foam add the onion, garlic, followed by the fennel, celery and carrots.
- Cook for 5 to 6 minutes with a lid on over a low heat or until softened but not colored, stirring occasionally.
- Add the white wine and chicken stock and reduce by half. Then add the cream, orange rind and rosemary, cardamom pods and saffron strands. Bring to a simmer and cook over a gentle heat for 5 minutes.
- Add the monkfish, mussels and Pernod, poached for a further 5 minutes, add the shrimp.
- Season, add the chives and serve.