½ fennel bulb, thinly sliced
4 garlic cloves, thinly sliced
1 large garlic clove, roughly chopped
1 lemon, zest only
½ onion, thinly sliced
2 tbsp roughly chopped fresh flatleaf parsley
2 bay leaves
salt and freshly ground black pepper
½ tsp cayenne pepper
1 tsp ground fennel seeds
2 tbsp olive oil
1 pinch saffron
1 tbsp tomato purée
1–2 tsp ‘nduja
1kg/2lb 4oz clams, scrubbed and debearded, broken clams discarded
300²µ/10½´Ç³ú cod, lightly salted for 30 minutes before cooking
1 small/medium cooked crab
8 large tiger prawns, shell and tail removed and reserved, heads left on
4 slices sourdough baguette, cut or torn into 5cm/2in pieces
200ml/7fl oz white wine