- 2 pounds fish bones and heads
- 4 cups tomato juice
- 4 (8-ounce) bottles clam juice
- 1 1/2 cups dry white wine
- 1/2 teaspoon dried crushed red pepper
- 8 garlic cloves, minced
- 14 wax-myrtle leaves
- 1/2 teaspoon saffron (optional)
- 2 tablespoons Pernod or anise-flavored liqueur
- 1 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
- 1 tablespoon chopped fresh parsley
- 6 crabs, cooked or alive
- 1 pound fresh catfish fillets
- 1/2 cup hearts of palm, chopped
- 1 cattail stalk, finely chopped
- 1 ear fresh corn, cut from cob
- 1 small onion, chopped
- 1 fish bouillon cube (optional)
- Hot sauce (optional)
- 1/2 cup samphire
- 1/2 cup chopped sea rocket
- 24 small clams, scrubbed
- Garnish: Crab claws, samphire, sea rocket
How to Make It
Rinse fish bones and heads; remove gills.
In a large stockpot, combine fish bones and heads with tomato juice through crabs. Bring to a boil; reduce heat and simmer for 1 hour or until stock is reduced by one-third. Strain mixture. Discard fish bones and heads, reserving stock and crab claws.
Cut catfish fillets into 1-inch cubes.
Combine reserved stock, catfish, and hearts of palm through sea rocket in a large Dutch oven. Bring to a boil; reduce heat and simmer for 5 minutes. Add clams and cook 5 minutes or until clams open. Top with crab claws, samphire, and sea rocket.
Note: Four bay leaves may be substituted for 14 wax-myrtle leaves. One large leek maybe substituted for one large cattail stalk. Spinach or arugula may be substituted for sea rocket.