5 tablespoons |
extra-virgin olive oil |
1 |
large fennel bulb, finely chopped |
2 |
garlic cloves, peeled and thinly sliced |
12 |
onions, finely chopped |
3 |
celery sticks, finely chopped |
2 finely chopped |
fennel seeds |
2 teaspoons |
paprika |
1 |
star anise |
1 |
small red chilli, deseeded and thinly sliced, (optional) |
pinch |
saffron |
1 glass |
white wine |
600g |
ripe tomatoes, peeled, deseeded and chopped |
or 1 x 400g |
tinned tomatoes |
750ml |
fish stock or water |
750g |
pollack fillets |
2 |
small squid, sliced into rounds |
300g |
mussels, cleaned |
1 squeeze |
lemon juice |
|
fennel fronds |
|
flat-leaf parsley leaves, for sprinkling |
|
salt |
|
black pepper |