1 Onion, chopped

1 Onion, chopped

1 Head of fennel, chopped

2 cloves garlic, crushed

500g tomatoes, chopped

25g tomato puree

1 Pinch safron

25ml Olive oil

1l Fish stock

1 Glass white wine

½ Glass Pernod

150g White fish (diced)

1 Squid, cut into rings

12 mussels

12 King prawns

12 clams

Chopped chives to garnish

Sea salt, black pepper

1. Saute onion, fennel and garlic with the chopped tomatoes before adding the tomato puree.

2. Slowly add the fish stock with saffron, cover with lid and simmer for 20 minutes.

3. Remove lid and reduce by one third.

4. Add the diced white fish, shellfsh and squid.

5. Cook until all the shells have opened.

6. Garnish with chopped chives and serve.