2 tsp Olive oil, ½ Onion , diced, 250g Chopped tomato with skin and seeds removed, 2 Clove garlic , minced, 1 Bay leaf, ¼ tsp Saffron, ½ cup White wine, 1.5L Water

500g Fish fillet ( Snapper , sole , etc. ), thickly sliced, 2 tsp Olive oil, ½ tsp Minced garlic, ¼ tsp each of dried saffron & basil, Half each of onion & fennel , chopped, 6 each of large prawns and mussels, 2 tsp Anise liqueur

1. Soak fish bones in water for one hour, drain and clean
2. Fry garlic with olive oil, add all other ingredients and 1.5L water
3. Bring to the boil and simmer for 30 minutes, turn off heat and let stand for 30 minutes
4. Drain liquid through a sieve to discard any solids , set aside

1. Wash all seafood and drain any excess liquid
2. Fry Fennel , onion and garlic with olive oil
3. Add fish stock , saffron and basil , cook for few minutes
4. Add fish fillet , prawns and mussels and bring to the boil, turn off heat
5. Add anise liqueur and let set for a few minutes before serving

Serve with garlic bread