Ingredients
3 lbs (1.5 kg) fresh PEI mussels
1 lb (500 g) white fish – halibut, haddock – cubed
sea salt and pepper
1 Tbsp (15 mL) olive oil
1 Tbsp (15 mL) butter
1 small onion, (1 cup/ 250 mL) finely chopped
1 leek, (3/4 cup/ 150 mL) white and pale green part only, finely sliced and rinsed
1 small fennel bulb, (2 cups /500 mL) trimmed, sliced and tops reserved
1 pinch saffron
1 tsp (5 mL) ground coriander
1 tsp (5 mL) fennel seeds
1 1/2 cups (360 mL) vermouth
1/2 cup (125 mL) Pernod
1/2 cup (125 mL) passata (or pureed canned tomatoes)
1/2 cup (125 mL) coffee or whipping cream