• 2 tbsp olive oil
  • 2 onions, finely chopped
  • 1 small fennel, finely chopped
  • 1 leek finely chopped
  • 1 star anise
  • 2 garlic cloves, crushed
  • 1 heaped tbsp tomato puree
  • 100ml dry white wine
  • 750ml Freja Fish Bone Broth
  • 4 large ripe tomatoes, chopped
  • pinch saffron
  • 1 tsp cayenne pepper
  • 1 small orange, zest
  • 1kg mussels, scrubbed and debearded
  • 250g prawns, shells on
  • 1kg of firm, boneless fish fillets, such as monkfish, halibut, cod, and/or squid all cut into large chunks


  1. Heat the oil in a deep pan and add the onions, fennel and leek and saute for 10 minutes until starting to soften.
  2. Add the garlic and tomato puree and cook for another couple of minutes.
  3. Tip in the tomatoes, star anise and cayenne. Stir for a minute or two then pour over the Freja Fish Bone Broth, white wine and add the saffron and orange zest.
  4. Simmer for 20 mins on a low heat.
  5. Remove the star anise and blend the sauce until smooth. Pass through a sieve and pour into a clean pan.
  6. Then start to add your fish - the denser varieties like monkfish, halibut and squid take longer to cook than other varieties; a few extra minutes. Add the mussels, prawns and other fish varieties (such as halibut and cod) and simmer until the mussel shells open - about 5 minutes.
  7. Traditionally this is served with a rouille and crusty bread to mop up all the delicious sauce. If you don’t want to make your own rouille just add a squeeze of lemon juice, garlic and saffron to a good quality mayonnaise.