Eating In

1½ lbs fish cut into chunks
16 large prawns raw and unshelled
1 Onion
1 carrot
6 cloves of Garlic
1 leek
1 large fennel bulb
1 large red pepper
400g tin of tomatoes
about 1½ pints stock
½ tsp cayenne pepper                                  
1 bay leaf
1 sprig fresh thyme
1 bunch flat leaf parsley including stalks (chopped)
5cm strip of orange zest
1 tbsp tomato puree
½ glass of Pernod
big pinch of good Spanish saffron
olive oil
salt and pepper
Wash the prawns and check the fish for bones. Remove the skin from the fish, if you don’t like it. Put to one side. Chop the vegetables – onion, leek, garlic carrot, fennel and pepper – but not too finely and sweat them slowly in olive oil in a large casserole on the stove top, stirring occasionally. When the vegetables have softened add the tomatoes, the herbs (including the orange zest), the tomato pureé, the Pernod and the stock. Soften the saffron in a tablespoon of boiling water and add to the mixture. Mix all well, bring to the boil, turn the heat to very low, cover and simmer for about 15 minutes. Check occasionally. When the carrot has softened a little, the rest of the vegetables will be cooked. Don’t overcook them, they should still have some texture. Stir in the fish and the prawns and simmer for a further 10 minutes and serve immediately with some bread to mop up the liquor.