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Recipe by olive magazine

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1. Halve and season the tomatoes, roast at 220C/fan 200C/ gas 7 for 20 minutes, then roughly chop. Throw away any shellfish that won't close when tapped.
2. Heat 2 tbsp olive oil in a large pan and cook the shallots and garlic until soft but not coloured. Add the tomatoes, saffron and thyme and stir.
3. Add a splash of Pernod and flambé. Shake the pan to extinguish the flame and burn off the alcohol. Add the wine and simmer gently for 2 minutes. Add the fish and enough stock to just cover it. Simmer for 8-10 minutes.
4. Remove the thyme and season. Discard any clams or mussels that haven't opened. Sprinkle with parsley or basil and serve with plenty of bread to mop up the juices.

Per serving

313 kcalories, protein 40.3g, carbohydrate 9.6g, fat 8.7 g, saturated fat 1.3g, fibre 1.6g, salt 1.41 g

http://www.bbcgoodfood.com/recipes/7281/

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Ingredients

• 4 tomatoes
• 300g clams , cleaned
• 300g mussels , cleaned
• olive oil
• 2 shallots , finely chopped
• 4 garlic cloves , chopped
• large pinch saffron
• 3-4 sprigs thyme
• Pernod
• 400ml white wine
• 750g firm white fish , choose MSC-certified sustainable species such as cape hake, gurnard and pollack , cut into large chunks
• 400ml fish stock
• small bunch parsley or basil, chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 50 minutes

Ingredients

• 4 tomatoes
• 300g clams , cleaned
• 300g mussels , cleaned
• olive oil
• 2 shallots , finely chopped
• 4 garlic cloves , chopped
• large pinch saffron
• 3-4 sprigs thyme
• Pernod
• 400ml white wine
• 750g firm white fish , choose MSC-certified sustainable species such as cape hake, gurnard and pollack , cut into large chunks
• 400ml fish stock
• small bunch parsley or basil, chopped

Per serving

313 kcalories, protein 40.3g, carbohydrate 9.6g, fat 8.7 g, saturated fat 1.3g, fibre 1.6g, salt 1.41 g

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