INGREDIENTS

Main:

• 1/4 cup olive oil

• 1 small onion-diced

• 1/2 fennel bulb-chopped

• 2 cloves garlic chopped

• 3 ounces Pernod

• 2 cups MC roasted tomatoes (see MC Tomato Feta Seafood Dip recipe for instructions)

• 1 tbsp dried tarragon

• 1 tbsp dried basil

• 4 cups fish stock

• 2 tsp salt

• 1 tsp dried chilli flakes

• 1 lb Mitch’s Catch Spot Prawns Tails-shells on

• 1 lb seafood (we use Mitch’s Catch Halibut, Red Snapper, Black Cod, Side Stripe Shrimp)

• 1/2 cup chopped Italian parsley

Serve with (optional):

• Garlic bread or toasted sourdough (we like Bad Dog Bread)

Recipe adapted from Ocean Wise Cookbook.

HOW TO

1. In a large pot, heat up olive oil and sauté fennel and onion until soft.

2. Add garlic, and sauté for one minute, then add the Pernod and flambé it.
   The best way to flambé is to remove from heat, and with a barbecue lighter, light the mixture and return to burner when flame burns out (be careful).

3. Add the roasted tomatoes , dried tarragon, basil and the stock to the pot. Break up tomatoes with a wooden spoon and simmer for 12 minutes.

4. Add the salt and chilli flakes and the seafood and poach for 5-7 minutes.

5. Serve with garlic bread (perfect for dipping!). Enjoy!

Prepared by Marcie with Bad Dog Bread and shot by the talented Paige Manzie.