4tomatoes, bases scored2 tbspduck fat, lard, tallow, ghee or coconut oil 2golden shallots, finely chopped4garlic cloves, thinly sliced1 tspthyme2 pinchessaffron threads20 mlPernod (optional)175 mldry white wine 400 gmpiece of snapper, pin-boned, cut into 2.5cm pieces2baby squid, including tentacles, cleaned, scored, and cut into 2.5cm pieces4raw king prawns, peeled, cleaned with tails intact250 ml(1 cup) fish stock, chicken stock or water8mussels, scrubbed, beards removed12clams, soaked in cold salted water for 1 hour, rinsed wellTo serve:chopped flat-leaf parsley
Blanch tomatoes until skins split (30-50 seconds). Drain, refresh in iced water, then drain again, peel and discard seeds, then dice.
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.