3cupsfish stockmay also use chicken or vegetable stock if desired
1/2mediumlemon, cut into wedges
1red chile, sliced
6tomatoes, peeled and quartered
4Tbspflat-leaf parsley, finely chopped
4filletssea bass, skin left on and cut in half
10tiger prawns, in their shells or peeled
3TbspOuzo or Pernod
1pinchblack pepper, freshly ground
Place olive oil and garlic in a frying pan and cook over medium heat for 2 minutes without coloring the garlic. Stir in fennel and potato and cook for a further 3 to 4 minutes.
Add stock and lemon wedges, season with black pepper; bring to a boil, then cover and cook over low heat for 12 to 14 minutes until potatoes are cooked.
Add chile, tomatoes, smoked paprika, saffron, and half the parsley and cook for a further 4 to 5 minutes.
Add up to another 1 1/4 cups of water, as much as needed to be able to cover ﬁsh to poach it, and bring to a simmer again. Add the sea bass and shellﬁsh, cover pan, and allow to boil quite ﬁercely for 3 to 4 minutes until shellﬁsh open and prawns turn pink.
Using a slotted spoon, remove ﬁsh and shellﬁsh from the soup. If it is still a bit watery, allow soup to boil for a few more minutes to reduce. Add ouzo or Pernod and taste for seasoning.
Finally, return shellﬁsh and ﬁsh to the soup to reheat them. Serve at once, garnished with remainder of parsley and tarragon.
Recipe adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.