400g tin cherry tomatoes
1 fennel bulb, trimmed and finely sliced
4 large garlic cloves, finely chopped
lemon wedges, to serve
finely chopped fresh parsley and dill, to garnish
2 shallots, peeled and finely sliced
10 baby plum tomatoes, halved
500ml/18fl oz chicken stock (or fish or vegetable stock if preferred)
salt and freshly ground black pepper
light olive oil, for frying
200g/7oz thick fresh cod fillet, cut into 4 pieces
200g/7oz smoked cod fillet, cut into 4 pieces
1kg/2lb 4oz mussels, scrubbed and debearded
200g/7oz large tiger prawns, shell removed but tail on
200g/7oz fresh salmon fillet, centre cut
4 extra large scallops, shucked and cleaned
2 tbsp vermouth