Fish stew with roast garlic & saffron | Harts Natural Seafoods Recipes

Ingredients

• For the saffron & garlic paste
• 3 whole heads garlic
• 150ml good olive oil plus extra for drizzling
• few good pinches of flaky sea salt
• 50ml Pernod
• good pinch of saffron strands
• For the soup
• 1 fennel bulb
• 4 celery sticks
• 1 onion
• 1 red chilli seeds left in
• 2 tbsp olive oil
• 4 garlic cloves
• 2 tbsp fennel seeds
• pinch of saffron
• 2 bay leaves
• 200ml white wine
• 750ml passata
• 3 grey mullet fillets (about 500g in total), skin on, cut into large chunks
• 300g gurnard fillets, skin on, cut into large chunks
• 200g prepared squid and tentacles, cleaned and cut into rings
• juice 1 lemon
• 4 tbsp chopped flat leaf parsley plus extra to serve
• toasted slices of baguette to serve