Provencal Fish Stew

• 2 tablespoons extra virgin olive oil
• 4 shallots, thinly sliced
• 3 garlic cloves, chopped
• 1 tablespoon coriander seed
• 2 (14 ounce) cans chopped tomatoes
• 2 tablespoons tomato paste
• 1 -2 tablespoon sugar
• 3 tablespoons Pernod
• 2 slices orange peel
• 1 sprig thyme
• salt & freshly ground black pepper
• 1 14 cups fish stock
• 1 lb live mussels, scrubbed clean
• 1 12 lbs white fish fillets, cut into 2in pieces
• 12 ounces squid, cleaned and sliced into rings

1. Heat the olive oil in a large, heavy-based saucepan.
2. Add in the shallot, garlic and coriander seeds and fry gently until the onion is tender and translucent, around 5 minutes.
3. Add the chopped tomatoes, tomato paste, sugar, Pernod, orange peel, thyme and a little salt and pepper and simmer down until thick.
4. Now stir in the fish stock and bring up to the boil.
5. Reduce the heat, simmer for 2 minutes, taste and adjust the seasoning and your stew base is ready.
6. Bring the base back to the boil.
7. Add the mussels, cover and cook for about 3 minutes.
8. Now add the fish and the squid, cover again and simmer gently for a final 2-3 minutes until the mussels have all opened.
9. Serve at once.

extra virgin olive oil, shallots, garlic, coriander seed, tomatoes, tomato paste, sugar, pernod, orange peel, thyme, salt, fish stock, live mussels, white fish

Taken from www.food.com/recipe/proven-al-fish-stew-346973 (may not work)