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Ingredients

• 600-800g mixed fresh fish, cut into chunks (haddock, prawns, mussels, monkfish, bass etc)
• 2 onions, finely chopped
• 5 cloves garlic, sliced
• 10 whole cloves
• 1 large strip orange peel, chopped into three bits
• 1 large pinch saffron
• 1½ lt home made fish stock or 1 litre hot water with 2 fish stock cubes
• 400g potatoes, sliced into 1cm slices
• 5 Tbsp olive oil
• 1 leek, finely chopped
• 1 bulb fennel, finely chopped
• 1½ cups tomatoes, chopped
• 1 tsp fennel seeds
• 1 small bunch flat leaf parsley, chopped (keep some for garnishing)
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 strips orange peel
• 2 tsp salt
• 2 Tbsp Pernod or similar liquorices flavoured liqueur

Description

Blackbook Cooking