1 small bulb fennel, chopped
3 garlic cloves, crushed with the flat side of a knife
1 tbsp chopped flatleaf parsley
1 shallot, chopped
1 large sprig thyme
3 ripe tomatoes
400g/14oz waxy potatoes, such as Desirée, peeled and cut into 2cm chunks
2 bay leaves
salt and freshly ground black pepper
drizzle of olive oil
30ml/2 tbsp olive oil
2 pinches saffron strands
1–2 star anise
fish trimmings, including head and bones, from fish listed above
large handful mussels in the shell
large handful prawns in the shell
3 x whole white fish (such as bream, John Dory or snapper), gutted