Method

Serves 4

1. Heat 90 ml of the olive oil in a saute pan or large heavy-based saucepan over high heat. Cook onion, fennel and garlic for 3 minutes or until translucent and tinged slightly golden. Add the saffron and paprika and cook for a further 2 minutes until fragrant, then add the tomato, thyme and bay leaves and cook, stirring, for a few minutes. Add the Pernod and potato, then pour in the stock and bring to the boil. Reduce the heat to low and simmer for 20 minutes or until the potato is tender.

2. Meanwhile, to clean the calamari, rinse and then separate the hood and tentacles. Rinse and remove the contents of the hood and rinse again. Remove the head and beak from the tentacles and rinse again. Remove and discard the quill from the hood, then thinly slice the hood. Set aside.

3. Add the thickest fish chunks (that is the blue-eye) first, followed by the thinner pieces, then 2-3 minutes later add the prawns. Cover and simmer for 5 minutes, then add the clams, mussels and calamari and cook until the shellfish open; discard any unopened mussels and clams. Add a pinch of sea salt if required and season with pepper. Throw in the dill and parsely, then add the remaining olive oil. Divide between 4 bowls and enjoy with grilled bread slathered in garlicky aioli.