celery, chopped (including leaves)
½ fennel bulb, chopped (including fronds)
2 garlic cloves, crushed
1 lemon, juice only
½ brown onion, chopped
bunch fresh parsley
2 fresh plum tomatoes, chopped
salt and freshly ground black pepper
extra virgin olive oil
pinch saffron
pinch smoked paprika
2 star anise
300ml/½ pint fish stock
1–2 tbsp tomato purée
1 small fillet of hake, skinned and cut into chunks
large handful of mussels (about 8)
1 small fillet of salmon, skinned and cut into chunks
bread, to serve
2–3 tbsp pastis (anise and fennel liqueur)
175ml/6fl oz white wine