Seafood stew

1.Blanch tomatoes until skins split (30-50 seconds). Drain, refresh in iced water, then drain again, peel and discard seeds, then dice.

2.Heat fat in a large casserole over medium heat, then sauté shallot and garlic until tender (6-9 minutes). Add thyme, saffron and tomato, stir to combine, then deglaze pan with Pernod, add wine and simmer until reduced by a third (4-6 minutes). Add snapper, squid and prawns, then add stock to just cover seafood, topping up with extra stock or water if necessary. Season to taste and simmer until seafood is beginning to turn opaque (2-4 minutes). Add mussels and clams, cover and cook until shellfish open (2-4 minutes). Scatter with parsley and serve warm.