Use a mixture of firm-fleshed fish, such as halibut, conger eel, or monkfish. Pieces of salmon can be added, as well as a mixture of shellfish, such as fresh mussels, scallops and prawns.
Heat the olive oil in a large heavy saucepan or flameproof casserole, and sweat the leeks, celery and garlic until soft but not brown. Add the tomatoes, and cook until most of their juice has evaporated. Carefully pare off two or three long curls of orange zest, then cut the orange in half, and squeeze out the juice. Put the juice and peel in the pan together with the fennel seeds and a little of the fish stock. Cover and cook gently for 15 minutes. Where necessary, cut the fish into
© 1995 Frances Bissell. All rights reserved.