Fisherman’s stew

1 pound littleneck clams
1 pound mussels
½ cup dry white wine or Noilly Prat
1 bouquet garni (1 bay leaf, sprig each of fresh parsley and thyme, and 2 blades of mace tied together)
2 tablespoons olive oil
2 large leeks, finely sliced
1 medium fennel bulb, finely sliced
3 cups fish stock
pinch of saffron strands
½ cup heavy cream
8 ounces large raw shrimp
14 ounces plaice or flounder fillet, skin on, cut in bitesize chunks
1 cup packed crabmeat
small handful of fresh flat-leaf parsley, leaves chopped

The variety of seafood here adds to the complexity of the stew.

Wash the clams and mussels; discard any that do not shut tightly when gently tapped. Put the wine and bouquet garni in a large, heavy-based pot (with a tight-fitting lid) and bring to a boil. As soon as the wine starts to boil, tip in the clams and mussels. Give the mixture a stir, then cover and steam until the clams and mussels have opened, 2–3 minutes.
Tip the shellfish into a colander set over a large bowl to collect the liquid. Discard the bouquet garni.
Return the pot to the heat and add the olive oil, leeks, and fennel. Sauté for 4–5 minutes, then pour in the liquid from the clams and mussels. Add the fish stock and saffron and bring to a simmer. Let cook until reduced by a third, then pour in the cream.
Meanwhile, extract most of the clams and mussels from their shells, discarding any that have not opened. Reserve a few of each in their shells to use for garnish.
About 5 minutes before you are ready to serve, bring the broth back to a simmer. Add the shrimp and cook for 2 minutes, then add the chunks of fish and crabmeat. Poach just until the fish turns opaque, about 1 minute. Return the clams and mussels to the pot to warm through. Remove the pot from the heat. Ladle the stew into warmed bowls and garnish with a little chopped parsley.