Barossa Bouillabaisse | The Barossa Mag

Ingredients

• 2 litres fish stock
• 100ml Pernod
• ½ teaspoon saffron
• 3 tablespoons olive oil
• 3-4 cloves garlic
• 1 cup slice fennel bulb
• 1-2 cup sliced celery
• 1 leek washed & sliced
• 1 red capsicum seeded & sliced
• 2-3 tomatoes peeled, deseeded & diced
• 3-4 bayleaves
• Salt & white pepper
• 1 tablespoon chopped parsley
• Mussels
• Prawns
• Calamari
• 3-4 fillets of your favourite fish