Aromatic fish soup with saffron and aniseed

Method

1. For the shellfish stock, dry-fry the shells until opaque. Tip into a large saucepan with the chopped celery and 1 litre of water.

2. Bring to a boil, skimming off any foam that rises to the surface. Turn down to a simmer and cook for 20 minutes, before straining through a fine sieve. You can freeze the stock at this stage and keep it for up to 3 months.

3. To make the soup, heat the olive oil in a large saucepan, add the fennel, onions and garlic and cook until softened. Pour in the wine and cook for another minute, before adding the stock and saffron.

4. Crush the fennel and coriander seeds in a pestle and mortar, and tip into the soup. Pour in the passata, and simmer for 7-8 minutes. Add the spring vegetables and cook for a further 2-3 minutes. Stir in the liqueur just before serving.

5. Serve with a slice of toasted country bread spread with rouille and topped with grated gruyère cheese.

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Ingredients

For the shellfish stock

30 raw prawn shells, (or 10 langoustine shells)
1 celery stick, chopped

For the soup

2 tbsp Olive oil
1 fennel bulb, finely chopped
2 Onions, finely chopped
4 garlic cloves, finely chopped
250ml White wine
pinch saffron strands
1/2 tsp Fennel seeds
1/2 tsp Coriander seeds
3 tbsp passata
250g selection of seasonal vegetables, such as podded broad beans, small sticks of courgettes, string beans
3 tbsp anise liqueur, such as Ricard

To serve

country-style bread
rouille, (a paste made from red peppers and garlic, available in delis)
Gruyère, grated

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