Fish soup with tomatoes & star anise

Method

1. Heat 1 tablespoon of the olive oil in a large saucepan or casserole over a medium–low heat. Add the chopped fennel, and the garlic, onion and celery and cook gently, stirring often, for 12–15 minutes, until the onion is nice and soft. Add the fennel seeds, paprika, star anise, chilli (if using) and saffron, stir again, and cook for a further 5 minutes. Add the white wine, bring to the boil over a high heat, then add in the chopped tomatoes and their juice, and bring back to a simmer. Reduce the heat and cook gently, stirring occasionally for about 30 minutes, then pour in the fish stock or water. Simmer for a further 20 minutes.
2. Meanwhile prepare the fish. Place the fillets on a board and use a sharp knife to cut the fish flesh away from the skin. Cut the flesh into large pieces of about 3–4cm each. Place the pieces in a bowl with the squid rounds and season with salt and pepper.
3. Drop the mussels into the simmering soup. Cover the pan and cook for 2–3 minutes. Uncover, give the pan a swirl, then add the fish and squid and turn them gently through the sauce. Cover again and cook for another 3–4 minutes, or until the fish is just cooked and all the mussels are open. Discard any mussels that haven’t opened up.
4. Taste the soup and adjust the seasoning as required. Stir in the remaining extra-virgin olive oil and a squeeze of lemon juice, then serve in bowls with a sprinkling of fennel fronds and parsley, and hunks of good-quality bread on the side.