Matelote with pastis
For 4 people
150g of salmon fillet
150g of black fillet
150g of cod
150g of fresh haddock
300g of squid rings
A bunch of sweet onions
3 bulbs of fennel
10cl of pastis Henri Bardouin
10cl of dry white wine
20cl of fresh cream
Olive oil, salt, pepper
Clean, peel the onions and divide in half.
Clean the fennel and cut into small pieces.
Fry everything in a wok or a stock with two tablespoons of olive oil.
Add the squid rings for ten minutes (if they are deep-frozen, fry them apart so that they return their water, before putting them in the preparation.
Cut the different fish into large cubes, and add them to the preparation.
Flame everything with pastis Henri Bardouin.
Add the white wine.
Cover and simmer for 15 minutes.
Reserve the mixture and reduce the juice sharply for ten minutes.
Add the cream and mix vigorously.
Stir in the mixture again, salt and pepper, mix and serve with fried ratties