Cod with pernod butter sauce

I have always loved aniseed and liquorice. When I was little I had liquorice allsorts instead of chocolate at the bottom of my Christmas sack because my Mum knew they were my favourite, so it was predictable that I would became a lover of Raki in Turkey and of course Pastis/Pernod in France. Cooking Pernod reduces its strong aniseed taste and married with the cream, this sauce takes on a wonderful, mysterious flavour. Not convinced? Use vermouth instead.