I’ve called this dish Seafood Medley, the reason being, that I’m not sure what it is, it’s not a stew or even a soup, so I’m going to let you guys decide once you’ve made it,eaten and tasted it!

One thing I do know is that there’s not a much better appetising sight than a pan that is packed full of all different seafoods, cooked in a delicious sauce

You can use any selection of seafood that you want, lobster, scallops, mussels, clams, hake,  langoustines and monkfish, I’ll leave it entirely up to you, just make sure that you get S much as you can into the bottom of the pan


Any selection of seafood (enough to fill the pan well with no gaps)

A good splash of olive oil

2 shallots finely chopped

A good pinch of saffron

4 cloves of garlic crushed

4 good ripe tomatoes (not the tasteless rubbish)!

4-5 sprigs of thyme

A good splash of Pernod

600ml of fish stock ( buy it! You can find it in the supermarket)

A handful of fresh chopped parsley and Basil mix


In a pan large enough to fit in your seafood, sweat the chopped shallots and garlic in a splash of olive oil

Now add the tomatoes, saffron and thyme sprigs and stir well

Now add a good splash of Pernod and allow to cook off a little

Add the fish and seafood you have chosen, making sure you pack it in really well

Now add in the fish stock

Gently simmer for 10 minutes (DO NOT BOIL)

Sprinkle over the chopped parsley and basil

Personally I’d serve this with some crusty bread and garlic mayonnaise, I don’t think it needs anything else

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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